Dairy plays a very important role in Forgiones cuisine.
When youre as committed to seasonality as he is, the menu tends to change frequently.
Often, its that special addition of cheese or a dollop of cream that makes all the difference.
For instance, just the right amount of parmesan atop a creamy bowl of risotto.
Nate Chittenden, whom Forgione recently visited personally, is a dairy farmer he works with closely.
Theres something to be said about visiting the farms yourself, says Forgione.
But he also knows that its not possible for everyone to do this regularly.
From the day that humans figured out how to cultivate products like dairy, there have been farmers.
Its a time-honored trade for a reason.
One of these pioneers of farm-to-table dining, Larry Forgione, was Marcs father.
Cut to present day, when serving farm-to-table dishes remains a high priority for Marc Forgione.
The process is just made somewhat easier, thanks to the prevalence of farmers markets throughout New York City.
