you checked out our menu, you have some idea of the kinds of food we serve, but
in this day and age, you never know what you may be really eating. We
serve organic foods that have no preservatives.
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
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.
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.
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.
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.
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.