Ep 7. Peter Hoffman: Savoy: New York, NY

Peter Hoffman, the executive chef and owner of Savoy restaurant in New York City, takes viewers on a journey through his restaurant's sustainable food network in the seventh episode of Chefs A'Field's first season.

Hoffman, who is known for his commitment to sourcing locally grown produce, visits a variety of farms and markets to demonstrate how he creates the farm-to-table dishes that have made Savoy a beloved hotspot for foodies. He introduces viewers to the farmers who provide him with the fresh, seasonal ingredients that he uses to create his signature dishes.

Throughout the episode, Hoffman takes viewers to the Union Square Greenmarket, one of New York City's oldest farmers markets, where he goes shopping for seasonal ingredients like ramps, fiddlehead ferns, and radishes. He then heads to his restaurant's rooftop garden, located in the heart of downtown Manhattan, to harvest produce like zucchini, kale, and edible flowers.

Back in the kitchen at Savoy, Hoffman transforms his fresh ingredients into dishes like seared scallops with spring vegetables, goat cheese tortellini with ramp pesto, and a spring salad with watercress, pickled ramps, and radishes. He demonstrates how to properly cook each dish and highlights how the flavors are enhanced by using locally sourced ingredients.

The episode also delves into Hoffman's personal philosophy about sustainable food and how it has shaped the way he operates his restaurant. He emphasizes the importance of building relationships with local farmers and creating a sustainable food network that supports the local community.

Overall, this episode of Chefs A'Field offers viewers a behind-the-scenes look at one of New York City's most popular farm-to-table restaurants and provides a deeper understanding of what it means to eat sustainably.