Originally Posted by CapeCodChef
New England here as well! We're rather simple breakfast/lunch but try to make use of as many local and fresh ingredients where possible. I'll do a fiddlehead and goat cheese omelet probably starting in a week or so when I can source local fiddleheads. The winter was so mild, we're already picking chive, flat and curly parsley, rosemary and oregano out of the herb garden where much of it lasted the winter.
SO, New Englanders, who are you favored purveyors? We now source most produce and several specialty items through Sid Wainer. Paul W Marks is a great dairy and spice vendor. We do a small bit with Accardi on Italian specialties. US Foods is my broad line. Love their mobile apps for ordering and inventory control. Love to hear of others.
Where in NE are you? Haha, just kidding.
We use Sid too. They are pretty good, I'm happy with them. I try to use local farmers as much as possible, meat and produce. I also use sea2table for most seafood. Some Browne Trading as well. We use Provisions Intl too for specialty goods. They don't do produce, its mostly grains, oils, vinegar, cheese, some cured meats, etc. They are outstanding...though I don't know if they make it out to the cape. Boston, yes, but not sure about the cape.
But yeah, I'll be sourcing a lot of Spring stuff from Sid for the time being--green garlic, peas, favas, morels, etc. At least until we are up and running.