Corey Fletcher: The Dish He Trusted But Never Tasted | Ep. 69

So did you know what your concept, you know, was going to be when you opened? Did you maybe change directions or walk me through that?

I always wanted to be farm to table, locally sourced.

When I was at Colby Hill Inn prior to Granite, we did a lot of specials using local ingredients, and they'd outsell anything on the menu.

Same thing at Granite.

I started dealing with a lot more local farms at Granite, so I had those connections already.

And the increase of farmer's markets and just people's interest in local food and supporting local agriculture is huge.

Yes.

People like to see that.

And I think that they definitely gravitate more towards that because you know what you're going to get and there's no, you know, junk in it and, you know, and all that.

And, you know, for those of you just tuning in, I am, you're listening to Beyond the Plate with Carol and I'm sitting down with Chef Corey Fletcher of Revival Kitchen and Bar in Concord.

And we're talking about revival.

Go to his website, revivalkitchennh.com.

Your list of who you deal with is, I think it's the longest list I've ever seen.

I mean, it is pretty huge.

Yeah, there's definitely some small producers on there that I, you know, will get stuff from like twice a year.

And a lot of them are very small producers.

And I think COVID, I know everyone feel like uses COVID as a benchmark of things.

Prior to COVID, the restaurant was a completely different animal, no pun intended.

But since COVID, you know, we created a lot of really good relationships with regulars during, you know, are four or five different ways of doing business and got a lot of farmers from with those relationships and referrals and but also on the flip side people are more interested in local foods more csa's which has actually cost me some relationship with the farmers because you know they're for a while i think farmers were just wanting to like give away extra produce because there wasn't that public interest and now there's more interest in csa's so the availability for me at revival to get locally sourced products is actually getting smaller because farms are focusing more on their csa's

okay so csa

tell somebody what is that community supported agriculture okay so it's like a weekly subscription you know different different volumes you know you get a half bushel box of 40 bucks or 50 bucks a week and you don't know where you're gonna get oh wow Okay.

There's a lot of farms around Concord.

Brookford Farm does one.

Kearsarge Gore Farm does one.

Lewis Farm.

So did you know what your concept, you know, was going to be when you opened? Did you maybe change directions or walk me through that?

I always wanted to be farm to table, locally sourced.

When I was at Colby Hill Inn prior to Granite, we did a lot of specials using local ingredients, and they'd outsell anything on the menu.

Same thing at Granite.

I started dealing with a lot more local farms at Granite, so I had those connections already.

And the increase of farmer's markets and just people's interest in local food and supporting local agriculture is huge.

Yes.

People like to see that.

And I think that they definitely gravitate more towards that because you know what you're going to get and there's no, you know, junk in it and, you know, and all that.

And, you know, for those of you just tuning in, I am, you're listening to Beyond the Plate with Carol and I'm sitting down with Chef Corey Fletcher of Revival Kitchen and Bar in Concord.

And we're talking about revival.

Go to his website, revivalkitchennh.com.

Your list of who you deal with is, I think it's the longest list I've ever seen.

I mean, it is pretty huge.

Yeah, there's definitely some small producers on there that I, you know, will get stuff from like twice a year.

And a lot of them are very small producers.

And I think COVID, I know everyone feel like uses COVID as a benchmark of things.

Prior to COVID, the restaurant was a completely different animal, no pun intended.

But since COVID, you know, we created a lot of really good relationships with regulars during, you know, are four or five different ways of doing business and got a lot of farmers from with those relationships and referrals and but also on the flip side people are more interested in local foods more csa's which has actually cost me some relationship with the farmers because you know they're for a while i think farmers were just wanting to like give away extra produce because there wasn't that public interest and now there's more interest in csa's so the availability for me at revival to get locally sourced products is actually getting smaller because farms are focusing more on their csa's

okay so csa

tell somebody what is that community supported agriculture okay so it's like a weekly subscription you know different different volumes you know you get a half bushel box of 40 bucks or 50 bucks a week and you don't know where you're gonna get oh wow Okay.

There's a lot of farms around Concord.

Brookford Farm does one.

Kearsarge Gore Farm does one.

Lewis Farm.