08/14/2026
Chef Daniel Humm of Eleven Madison Park (EMP) famously and correctly stated that “You can rate the quality of a restaurant based on how many tires of its delivery vehicles- you will never see a Sysco 18 wheeler outside any of my restaurants “
A van pulling up with 1 box and a driver wearing a neckerchief is going to be a quality operation.
Sadly it is common place for “broad liners” to make one stop shopping for restaurants . I have never ordered fish, prime dry aged meat, organic chicken, cheeses, truffles , caviar, oils, salts, hyper seasonal produce, wild mushrooms, game, duck, vanilla, spices, chocolate, butter, flours, nuts, olives…from the same supplier who brings toilet paper and cleaning supplies trying to sell you what they want to push or offer rebates from inferior mass manufacturers .
Every artisan purveyor has their own area of excellence and specialties with experts in their given fields.
Sourcing great ingredients and suppliers takes time , dedication and investment ,forging long lasting relationships. I am proud to say that I have always had that approach in all of my restaurants and catering . Chefs are fiscally accountable to the operations we run. I never asked price for what I wanted and focused on the products I was seeking to provide customers with the finest finished creations. The bottom line will always follow.
That tradition of excellence continues at
Table & Teach .
