Why I Source Here

Atchley is usually my first stop.

Before I source produce anywhere else, I check with Nick.

The reason is simple: variety, consistency and extraordinary produce. Atchley Family Farm grows an enormous range throughout the seasons, following organic growing practices without pesticides or chemicals. I can send Nick my menu for the week, tell him what I need, and he will often have my entire haul waiting for me when I arrive at market.

That kind of relationship changes the way I source as a Private Chef. I know the person growing my food. I can ask questions. I can plan ahead. And I know what I am bringing into my clients' kitchens.

His celery is one of my favorite examples. It is deeply green, substantial and full of character—visually worlds apart from the pale celery we have become accustomed to seeing in conventional grocery stores. Color and texture can reflect many factors, including variety, growing conditions, maturity and post-harvest handling; for me, that celery is a beautiful reminder to look more closely at how our food is grown.

And then there are the apples. They may be imperfect by supermarket standards—and I love them for it. No cosmetic perfection required. Just remarkably good food.