I could not have asked for anything more. The kale was delivered and it was beautiful. Laura and Braden not only made a kale salad but they incorporated kale into every item on the bar menu.
Then there are all of who came out and supported the first kale evening. And if you weren’t able to attend, you made sure to tell me you were there in spirit. My constant cheerleaders, keeping me going as the project unfolds and believe me, things change every day.
So what was on Verjus’ kale menu?
- Parisian artichoke with kale-chipotle mayo
- Kale, fennel & buratta salad
- Kale & farmer’s cheese ravioli
- Kale & taleggio arancini
- Buttermilk fried chicken with kale slaw (yes, their famous fried chicken)
So where did the kale come from? I wish I could say that it came from Monsieur Vincennes or Madame Mustard, who are the two farmers that I’ve been working with directly since May. But the kale came from distributor to the stars (as in distributor to top Paris restaurants), Terroir d’Avenir, who found a farmer in Val d’Oise that is an expert in growing cabbage family vegetables. In this case, the farmer is growing big stalks of Tuscan kale, which is being sold as chou noir de Toscane.
Was it my initial vision that the first kale evening would be from a distributor? No, not really. I envisioned a seamless story of the first farmer being right outside of Paris, someone I worked with and then bringing the kale in myself. But the mission of The Kale Project is to bring kale to Paris and that’s through all channels and whoever will be a part of it.