My standards for the Produce I use are just as important as any other item I am purchasing for my clients; fresh, clean, ripe, great appearance and feel, no blemishes, no wilting, sun damage, or sign of mistreatment. Most of the standard vegetables I use like onions, garlic, bell peppers, celery, potatoes, and herbs are purchased at local grocery stores. My leafy vegetables like greens, lettuces, and spinach will be pure organic, fresh, crisp, and vibrant in color and texture and will be purchased from a gourmet grocery store. I enjoy and thrive on using unique and exciting new vegetables and greens with my dishes that most people don't see in SWLA.  I have a direct supplier in San Diego that provides me with baby root and vine vegetables, beans, micro greens, mushrooms, flavorful heirloom tomatoes, edible flowers, fingerling potatoes, and much more. They will only supply me with seasonal items that are growing well and meeting their standards on that particular day I am ordering from them. I have been denied product plenty of times from them because the product just wasn't up to par and they recommend something similar that is meeting their strict standards at that time. If I order from them on a Thursday, the items will be picked or pulled from the ground Thursday afternoon in San Diego and will be in my possession Friday by noon for my Friday Night Party. It simply can't get any fresher than that.

When requested and available, I make all efforts to purchase 100% certified organic produce.