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Culinary Philosophy Charlie Trotter’s Cuisine originates from the finest foodstuffs available.
A network of over 90 purveyors provides the fresh, healthful ingredients that
inspire him to create flavorful masterpieces. From the naturally raised meat and
to the line caught seafood to the organic produce, every component of each dish
is the purest available. Indiana bobwhite quail, petite greens from Farmer
Jones, heirloom tomatoes from Illinois, North Dakota buffalo and Hawaiian gindai
are just a few of the products that arrive each day from which Chef Trotter
crafts the daily menus. He says:
The taste of free-range and organic products is so much
better than the alternative. It is also good to know that you are eating
unadulterated food and supporting farmers and growers who are directly connected
with the land.
Chef Trotter prefers saucing with vegetable juice-based vinaigrettes, light
emulsified stocks, and purees as well as delicate broths, and herb-infused meat
and fish essences.
Unlike sauces which incorporate a lot of butter or cream,
our approach does not mute or block the basic flavors of the ingredients they
are meant to support.
It is important to Trotter that diners enjoy a perfectly balanced meal that
continues to satisfy afterwards.
I do not want guests walking out of the restaurant feeling
as if they over-indulged because of excessive cream, butter, and alcohol. I want
them to feel stimulated and alert, knowing that they will be able to look
forward to breakfast the following morning. Food doesn’t have to be rich to
taste good.
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