Organic Produce,  Greens and Meats
When the Farmers Market ends on Halloween, I turn to Albert's Organic, in Denver CO, for seasonal organic produce and Rainbow Foods for organic staples. Other farmer friends that provide me with local meats and produce are the Clark Trout Farm, Country Roads Garden, Sherry's City Chix, Moonrise Mountain, Eagle Hollow Farms & DC Gardens. Smithwick Gardens is a local farm that provides me with sun-dried tomatoes and greens from their greenhouses throughout the year, weather permitting. Of course, our wonderful farmers' market which opens July 4 and closes on Halloween provides us with local bounty. At times, Larry Kurtz, forager, has graciously provided the restaurant with local mushrooms. I use 777 Ranch, owned by my friend Mimi Hillenbrand for buffalo meat, and also our farmers market Hogen Beef when possible. We also buy from Gourmet Lamb of Wyoming & 34 Ranch Meats. In the off season I rely on our local grocery stores to fill any organic or fresh food voids.

Breads
Since the closing of Wheatberry's, bread has been a difficult subject. I have been ordering organic bread from Boulder, which seems to be a big hit with customers. Soon I hope to make some delicious breads next door when my husband, Walter Albasi, and I open our specialty food store, The Potted Rabbit, next door to The corn exchange in June 2010. We will be fullfilling my dream of restaurant/culinary center/specialty food store.

Cheeses
Over the past few weeks, I have discovered a wonderful cheese importer on the East Coast. I will be bringing in a small variety of European cheeses mainly from France and Italy. These will be available at the restaurant on the menu as well as through my deli case. I look forward to educating people in Rapid about the wonderful world of artisanal cheese.

Wines
In the past year, South Dakota has gotten a distributor specializing in wines. I am now able to provide a wider selection of well-crafted, inexpensive French wines, when I don't drink them all myself.

Chocolate
Currently at the restaurant, I use two types, Valrhona chocolate and an organic milk chocolate from California. 

Valrhona comes from a small (only 150 workers) French Chocolate manufacturer. Valrhona has  high (up to 70%) cocoa content, including "Criollo," the rarest and the best cocoa in the world. Valrhona chocolate is available for purchase through the restaurant. 

If you would like to know more about my philosophy on food, please take a look at my current reading list.