At Butcher & the Boar, just about everything here (when we can manage it) is supplied locally. As a high volume restaurant, we want to give our customers the taste of really high quality and fresh ingredients.
Fresh and locally sourced ingredients happen to be a passion of Pastry Chef Sarah Botcher.
“We use a lot of local purveyors and small farms, Dragsmith which is a co-op out of Wisconsin, Goats and Gardens, which is also out of Wisconsin, and they bring us beautiful produce on a weekly basis and what’s in season fresh tomatoes fruits I’ve had some beautiful Rhubarb from Welcome farms and strawberries that I’ve picked up at the farmers market over the season too and it’s just it’s a really great way to support businesses and to give customers a real sense of really what it tastes like to have good quality fruits vegetables and meats because as Jack in the kitchen they use all of the local meats and then some from Texas, Nebraska so on and so forth…
…It’s very inspiring for me to work with local ingredients. We try to use what is in season as much as possible. We’re a really high volume restaurant so sometimes we can’t always get as much as we’d like from the farms themselves because they are still on a smaller growing scale but I love to be able to have that relationship and cultivate it so they can grow as well.”
