A CHEFS URBAN MARKET

“Freshness is flavor – you want to get food on the table as soon as it’s out of the ground.”

Scott Q. Campbell, Executive Chef

Executive Chef Campbell’s innovative cuisine emphasizes local and seasonal ingredients, highlighting the role of small farms in the local economy. The New Leaf Restaurant & Bar purchases produce from New York City green markets, reducing dependence on fossil fuels used for transportation. Chef Campbell is also able to draw on several of New York Restoration Project’s (NYRP) community gardens for select vegetable and herb harvests, including lavender for his renowned Lavender Hot Chocolate, a cold-weather favorite.

In addition, the New Leaf’s lush, forest setting is the perfect venue to host a weekly farmers’ cooperative sponsored by the Washington Heights CSA (Community Supported Agriculture). CSA organizations continue to gain popularity as a means to connect city residents with local farmers. Every Tuesday from June to November, the Washington Heights CSA and New Leaf help to support upstate farmers by giving them the opportunity to sell their freshly grown produce to interested neighborhood families and community members.

The New Leaf-based CSA allows individuals to purchase a specified share of food produced by Windflower Farm, a small organic farm nestled on 38 rolling acres in the Taconic Hills of southern Washington County in upstate New York. This important arrangement gives Windflower an upfront infusion of funds to support it through the planting and growing season. Individuals pre-subscribe for available harvests, which are delivered to the New Leaf CSA weekly on distribution day. Any produce not picked up or available in quantity – often unique and heirloom varieties – is donated to the New Leaf Restaurant & Bar, where Chef Campbell takes full advantage of the available bounty to create and enliven his constantly changing seasonal menus.