Knife and Fork
About Us
Knife and Fork serves extremely local farm to table cuisine in an upscale, friendly environment. The majority of ingredients come from within a 20 mile radius of the restaurant. Menu changes daily.
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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Processedbeer, jam or preserves, sorghum molasses, wine, corn meal, grits
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Herbsdried herbs, fresh herbs
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Forest Productsmushrooms, ramps, watercress, honey
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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
Contact Information
Best Time to Contact
3-5 pmDelivery of Goods
Packaging:
Informal
Delivery:
1
Volume
Customers per week:
400-500
Vendor Approval Process
Purchasing
We buy from:
- 10 local farms
- 2 local tailgate markets test
