Chef Virant Gets Deal on Artichokes
When I dined at Vie a few weeks ago, I was talking black walnut with Chef Virant. He mentioned how expensive they were, yet he still loved them and loved using them on the menu. It turns out that I knew a store in Detroit that had them for 1/2 the price he was paying. He offered me the chance to buy for him, and I'd love to fulfil that deal soon. In the meantime, his latest menu features a bit of non-local that he got his hands on--artichokes show up twice and there's some Meyer lemons too. On the other hand, he has a local lamb combo that sounds ideal and looks like he made good use of Wisconsin's Rushing Water trout.