Market Watch: What the Chefs from Range Are Picking at the Ferry Plaza Farmers Market
16 June 2011
Phil West, executive chef and owner of Range shopped the market this week with his pastry chef, Michelle Polzine, in tow. When I caught up with the duo they were gathering up the last remnants of spring, thinking ahead towards incorporating a little early summer on their respective menus and sampling cherries at Frog Hollow Farms.
As Phil shopped, he focused in on spring shoots, radishes, and early peppers. Also on his list this week were fresh horseradish, wild arugula, romaine hearts, lemon verbena and sprouts. The sprouts, which he picked up from Brooks and Daughters, would be used to garnish a ricotta dumpling dish on his menu. “Right now I’m using Mung bean and radish sprouts because they contrast nicely and add a bit of spiciness,” he says, “the sheeps milk ricotta we use is so rich, it needs a little brightness and crunch.”