Our Farming Friends
Now Let's Talk Local!
The USDA says that a "Local Farm" of "Local Product" can come from as far away as 400 miles from the place of consumption or even from with-in the same states boundries. For us at North, its about the term "Know thy farmer". We know all of our farmers, shake their hands, give them huggs when they need them and even help raise money for them when a tradegy occurs.
At North our average farm is about 64 miles from the restaurant, with many being even closer. Here's to you, Mimi, Kevin, Guy, Vivian and Mike we would not be who we are without you!!!
I&ME Farm (7.3 Miles from North): Mimi is like our gardian angel, blessing us with her spirit, produce and love several days a week. If you want the greatest micro greens in the country, don't order from Chef's Garden in Ohio just call up Mimi, because she has them. We would not be where we are today without Mimi's love. YOU ARE MAGICAL
Mimi and I&Me Farms
Guy Jones & Blooming Hill Farms (56.5 Miles from North): Guy is at North almost twice a week dropping off the bounty of his farm. Guy is what you might call a "celebrity farmer" one of the founding memebers of the Union Square Greenmarket, Guy has been farming for the likes of Mario Batali, Jeans-George and Tom Coliccchio for almost 30 years. If Guy is busy it is not that abnormal to see his son his Sky Jones driving the delivery truck to North. If you want a real farm treat, try the brunch at Blooming Hill Farms on a Sunday, you will not forget it!
Sycamore Farms (61.7 Miles from North): As a child Chef Eric spent many hours on the farm. Sycamore’s steadfast commitment to high quality produce allows North to operate at the highest level. The first corn ever to enter into the kitchen at North was that of Sycamore Farms… does it get any better?
Madura Farms (60.2 Miles from North): In the Land of the “Black Dirt” Madura farms mushrooms reign supreme.
Josef Meiller Slaughterhouse (74.4 Miles from North): Once a week Chef travels to Pine Plains to receive our freshly slaughtered animals. One of the goals for Restaurant North was to start butchering whole animals as early as year number one. Josef Meiller and Mike Meiller have allowed our dreams to come true. We bring in an entire Black Angus Steer, grassfed, from Meiller's about once every 4-6 weeks.
Josef Meiller Farm & Slaughterhouse