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The world’s finest chefs know that foods grown on small-scale, specialty farms have always been the best foundation for their signature dishes. And 3-Corner Field Farm is proud to be a part of that tradition. We supply some of the New York area’s most respected chefs with naturally raised, seasonal lamb which is not available from standard, commercial sources.
From our modest farm to the finest restaurants, we supply some of the New York area's most respected chefs with naturally raised lamb Chefs who choose our lamb appreciate the results of good farming, and they value the one-to-one relationships we have with them. We’re always available to speak directly to our customers, so they know exactly what they are getting and how it’s been cared for. Chefs also appreciate how our natural farming practices contribute to delicate differences in the way our lamb tastes, which makes the dishes they prepare unique. Read a review of 3-Corner Field Farm lamb from Diane Forley and Michael Otsuka, Chef-Owners of Verbena restaurant in NYC. For more information on great farming and great cuisine, have a look at "It's About the Food," by Paul Williams, ATTRAnews, Fall 2002. |
