Key City Grille
About Us
French/American Upscale farm to table dining.Owned by Anderson Mcdowell and heading the kitchen is Executive chef Jerry Hicks.
Product Needs
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Vegetablesartichoke, arugula, asparagus, beets, broccoli, brussels sprouts, burdock, cabbage, carrots, cauliflower, celery, celeriac, chiles, chinese greens, collards, cucumber, daikon, dry beans, edamame soybeans, eggplant, fava beans, garlic, green beans, green onions, hot peppers, kale, kohlrabi, leeks, lettuce, mustard greens, nettles, okra, onions, parsnips, peas, pole beans, potatoes, radish, rutabagas, salad greens, salad mix, shallots, shell beans, spinach, sun chokes, sweet peppers, sweet potato, swiss chard, tomatillos, tomatoes, turnips, summer squash, pumpkins, winter squash, rhubarb, sweet corn
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Dairy & Eggsbutter, cheese, yogurt, eggs, milk, goat cheese
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Meat Fish & Fowlbeef, bison, chicken, duck, gamebird, geese, goat, lamb, ostrich, pork, rabbit, turkey, venison, emu, trout, seafood, other fish, beefalo
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Sproutssprouts
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Herbsfresh herbs
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Forest Productsmushrooms, ramps, watercress
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Fruits and Berriesapples, asian pears, blackberries, blueberries, boysenberries, cantaloupes, cherries, figs, grapes, kiwis, melons, peaches, pears, persimmons, plums, strawberries, paws paws, raspberries, nectarines, watermelons, wineberries
Comments About the Products We Need
need fresh herbs! local microgreens, mushrooms (esp. chanterelles and morrells)Contact Information
Best Time to Contact
9 a.m.-11a.m., Sunday or WednesdayDelivery of Goods
Packaging:
informal
Volume
Customers per week:
500
Purchasing
We buy from:
- 5 local farms
- 1 local tailgate markets test
