I'm hosting a brunch and I'd like to get some bagels and lox -- does anyone have advice about where to go? I live on the East Side so somewhere in that area or the Grosse Pointes would work best, but I'll venture further if necessary. Thanks!
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.