What involves making mozzarella?
Well, we can’t cut our own milk … we buy the curd and go from there. I hear it’s really hard to make completely from scratch. And smelly! So, our curd gets brought in from Wisconsin and we make it fresh every day. We make as much as we need and we don’t refrigerate it—we just throw away any leftovers. It’s all the little things like that … using arugula instead of greens, fresh herbs, slicing tomatoes to order. Any thought about going local and/or organic for your produce? I used to be a horticulture major, so I’ve fully wrapped my mind around that. Eventually, I’d love to have a piece of land to grow all our own herbs and vegetables. That way, we could even get a lot of stuff that suppliers here can’t get ahold of. Like what? Just the other day I was trying to get lemon verbena for a new salad, and I still haven’t been able to find it. But I give full props to Boar’s Head, B. Riley and Bountiful Cow Cheese Co. in Santa Fe, without whom there’d be no other place that could supply u
