We were pleased to be recognized in the Tampa Bay Times recent "Farm-to-Fable" series for doing what we say we do, which is offering you as many local products as we can, and making things from scratch. If we list a purveyor on our chalkboard, its because we really do get our product from that purveyor.
THERE ARE RESTAURATEURS SELLING precisely what they say they are. But the list makes for strange bedfellows.
Greg Seymour owns Pizzeria Gregario in Safety Harbor. He buys whole pigs from EcoFarm and makes his own bacon, tasso and fennel sausage. He makes his own mozzarella and yogurt from local milk and sources produce only from local farms that have organic certification or use organic practices. It’s all listed on a crowded chalkboard. The farmers say he’s the real deal. This is a guy who hasn’t eaten asparagus for years because it doesn’t grow here.
"I choose to do it because it’s what I think is right,” he said. “And I’m just dogmatic in the way I do things.”
But that has got to be expensive.
“It’s brutally expensive, so it’s challenging because consumers are used to inexpensive food,” he said. “It’s hard for them to compare apples to oranges. I have low overhead and I don’t mind working 80 hours a week. But I’m a pizzeria, right? So I can’t charge for a high food cost.”
A 12-inch pie with housemade fennel sausage and pickled banana peppers: $17.
Read the full article at http://www.tampabay.com/projects/2016/food/farm-to-fable/restaurants/