Hi, I am addressing the professional chefs so I can risk looking foolish virtually rather than in front of a local chef. I have an abundant herb garden this year; more than I possibly want to dry, freeze, or make into savory jelly. While I love to cook I also love to eat out and was wondering what a chef or chef/owner might think if I approached them about trading a few weeks worth of fresh herbs for a meal for two? I assume most already have a steady supplier and as I know most of the chef's in the area from frequenting their restaurants I would not want to put them in the uncomfortable position of accomodating my request just because I am a customer. Is this whole thing just a bad idea? Thanks ahead. Steve in Fort Worth Texas.
post #1 of 8
7/28/08 at 1:30pm