I saw a post on Nextdoor, and thought more people might benefit/be interested, so I asked Mark to write something for us.* Mark is going to answer these questions is a follow-up post, but if you have questions, please comment here, or on the Facebook post, or email me.
My name is Mark Gresge and for the past 28 years my wife and I have run l’etoile restaurant and currently l’etoile catering. (Jim’s note: you know the soup on Jarmans? This is them) Over those years we have developed relationships with local farmers and purveyors of almost any imaginable product that could be used in the food service and hospitality business.
Now we are faced with staying at home and stocking our pantry’s and freezers and refrigerators and cooking at home.
Questions may arise.
- How long can I freeze proteins; chicken, beef, seafood?
- What are some good substitutions for ingredients?
- How do I make stock (bone broth) at home?
- What do I do with all this stuff?
The questions can go on and on, but if I can help answer them, I want to try and help.
*why put this on the blog? Not everyone has or wants Nextdoor. Same with Facebook. But everyone with an account on those platforms has access to the Internet, so let’s include everybody.