5-Star Food Safety Series: Star One/Fields With a Markon Customer

28 North Gastropub (7)

Markon prides itself on requiring the most stringent food safety measures of our supplier-partners to provide the utmost confidence in every case we ship to our operator customers. Our Five-Star Food Safety Program covers the critical points from field to plate to ensure that Markon fresh produce arrives as promised.

This is the second in a 12-part weekly series where we break down the detailed steps Markon takes as well as meet some of the people involved in making it happen.

Let’s hear how Star One: Fields helps a long-time Markon customer.

Executive Chef Kyle Hash of 28 North Gastropub in Melbourne, Florida relays his experience visiting the Salinas Valley and touring the fields where the ingredients his team uses are grown.

“To me, visiting the fields comes down to two things: respect and appreciation. I found a renewed sense of both when I saw the hard-working harvesting crews doing what they do. Without their hard work, restaurants wouldn’t be able to do what we do. When I can relay what I’ve seen to my team, it makes understanding the stricter guidelines easier. People are less likely to take for granted great products when the respect is there.

He further explains, “We have windows on half of our kitchen, so we’ve always been in a bit of a fishbowl, but since the pandemic, it feels as though people are paying less attention to what we’re doing culinarily, but rather making sure we’re keeping them safe. Transparency is so important now—and using trusted ingredients helps us alleviate any concerns our customers may have.”

Diners are increasingly hyper-focused on high-protein and plant-based foods. Alongside all of the new-fangled, lab-based, cell-cultured options out there is the humble bean. A staple food for millenia, beans are being re-examined as a healthy, versatile ingredient worthy of menu inclusion.

  • Retro and heirloom recipes—like Southern succotash, French cassoulet, and Cajun red beans and rice—fit the bill for those in search of authenticity.
  • Most world cuisines incorporate some type of bean in their classic dishes. Think feijoada in Brazil, black beans and rice with plantains in Puerto Rico, and garbanzo beans in Israel. Modern interpretations of these recipes are packed with produce and herbs.
  • The creamy texture of mung beans is proving an ideal substitute for those that are eliminating soy from their diets.