9:33 am Daily Log
I am super impressed with the staff and management of Fleet Landing restaurant; they are HUGE supporters of local products. I had planted about 1400 bushels of oyster shell and single oysters this past summer and I’m now starting to harvest the single oysters…and Fleet Landing restaurant is selling them like hotcakes… I can’t keep them supplied with enough of these delicious single oysters.
What’s impressed me the most; however, is how the Head Chef, Drew, and Sous Chef, Brian, approach their commitment to serve and support local products. When I offered to supply them with local single oysters they were very excited, and they asked me if I would speak with their staff at “Directional” on Friday afternoons. I’ve learned that “Directional” is their pre-service meeting to prepare for the night’s dinner service; they usually have a couple of local suppliers there to educate the waitstaff about the local products they are serving. The waitstaff taste different foods and wines for the night and discuss not only how it is prepared/served but also how it is harvested and brought to market. This is a great approach and it only serves to make the dining experience at Fleet Landing that much better.