The Cultivated Plate: Gramercy Tavern Chef Michael Anthony’s Sourcing Story

OpenTable is pleased to announce the launch of The Cultivated Plate, a new weekly feature on Dining Check about how and from where restaurants source their ingredients. From the practical to the political, chefs and restaurateurs will share the challenges and the opportunities in bringing food from farm to table. This week, chef Michael Anthony discusses how he tells Gramercy Tavern’s story by shopping at the Greenmarket.

GT is located only 3 blocks aways so from every single angle, the market represents the best resource that we have as diners and as restaurateurs in the city. It’s the beginning for all the dishes that we eat at home and all of the dishes we serve at the restaurant.
It offers the greatest flexibilities in terms of buying. The fact that ehese folks come from up to 3.5 to 4 hours a day and are willing to be here to answer questions and provide information. This is the greatest flexibility for buying food.
The majority of our food comes riht from the market. We support other farms through other companies. But sincer we’re three blocks away, we have a whole team of ppl responsible for combing the market. The goald is to buy local, but we don’t define local bye a geographic point on the map. We’re defining local by the relationships we make when we’re buying our food. We’re trying to builda dialogue. There’s a healthy evolution between diners and chefs.

Watch as Chef Anthony shares his thoughts on the farm-to-table label, how he addresses diners who want fresh tomatoes in January, and where truffles fit in to his menu at Gramercy Tavern. And, read more sourcing insights from this chef after the jump.

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Chef Michael Anthony Talks About Dining with His Kids at Gramercy Tavern

Photo: Ellen Silverman
Photo: Ellen Silverman

In honor of Mother’s Day, our series of interviews with famous chefs who are also parents continues, with Gramercy Tavern’s Michael Anthony sharing his exclusive tips with OpenTable diners for raising adventurous eaters who enjoy dining out.

Chef Michael Anthony has his hands full, figuratively and literally. As the executive chef for the award-winning Gramercy Tavern, an advocate of local foods, and an educator for children about where their food comes from, he’s also father to three daughters: a newborn, an 8-year-old, and a soon-to-be 11-year-old. On dining out with kids and getting them to be adventurous eaters, he says, “We’re in the thick of it, as much as any parents. Being a chef doesn’t take away the challenges every parent faces in terms of introducing new foods and dining out.” He advocates making food fun. “Take them to local farmers markets or farms. Play with your food, in terms of presentation. I once served my daughter long beets presented to look like a mouse. She let out an enormous scream, but she ate it!”

“When we take our daughters out, my wife and I talk to them about the experience going into it and the table manners they’ll need that are different than at home.” Once there, he notes how many stimulating things there are to see at a restaurant. “Engage your kids in the restaurant experience. Have them try to guess what each staffer does by uniform – what the jobs of the people in the restaurant are,” he says. You might also ask to if the kids can take a peek into the kitchen.

You might not guess it, but Chef Anthony was a fussy eater as a child – and his kids can be, too. “My eldest daughter has decided that artisanal cheeses are not for her. She likes the kind that comes in individual slices! The little one doesn’t like fish.” He admits, “I have resorted to bribery at times. It is a never-ending battle, but don’t cave in. If my children don’t like a certain dish, I ask them to tell me why. If they can say they don’t like the aroma or the texture, then that’s okay. It’s cool that they’re learning to articulate their preferences.”

His daughters do agree that they enjoy the chilled cucumber soup served at Gramercy Tavern. “It’s a delicious, refreshing soup made with herbs and yogurt. We put a drop of honey in to hide the slight bitterness that offends some people, and my kids love it!”

Live from New York: It’s Edible Eat • Drink • Local Week

edible-eat-drink-local-weekNow through October 4th, diners in and around New York City, including Long Island’s East End and Westchester, can celebrate the local bounty and help the Greenmarket continue to grow new food-conscious eaters with the Edible Eat Drink Local Week. Restaurants will showcase New York State food and drink — as a prix fixe, a special entrée, a dessert, or a pairing with a wine, beer, or spirit made in the Empire State. A portion of proceeds will be donated to New York’s renowned Greenmarket to help fund its Youth Education Project.

Presented by New York’s Edible magazines, participating restaurants include Daniel, Gramercy Tavern, The North Fork Table & Inn, Savoy, and many more.

Reserve today to enjoy the best of New York’s bounty!