moxie goes local

I received an e-mail from Anthony Hamilton, one of the chefs over at Moxie and Red. He shared some of the ways Moxie is trying to utilize as many local producers as possible, from cheese, to meat to produce.

For the remainder of this month, and throughout September, the restaurant is kicking this effort into high gear. The restaurant will feature several daily specials all featuring 99.9% local products.

Originally, the goal was to feature 100% local daily specials, but since starting this efforts, a few things needed to be tweaked.

“On a daily basis we feature at least three and sometimes up to five menu items that are 99.9% local. Believe it or not, it is a bit more difficult than anticipated. Obviously, we would like to continue this trend and support local farmers, butchers, and other fine food purveyors,” explains Hamilton.

Some of the local producers / sample menu items include:

  • Chef’s Choice Meats – I have been featuring his (Kris Kreiger) finocchiona, Polish salami, Copa ham, and Sopressata. He does really nice work and has some of the best I have had outside of Italy! It is very unusual to see this sort of operation as each product can take months to prepare, adds Hamilton.
  • Organic lamb from Miller Livestock / A duo of rack and chop, grilled corn chow chow, heirloom tomato and zucchini byaldi
  • Pork from an Ohio Co-op
  • Lake Erie perch and walleye / crispy perch, creamy wax beans, tarragon, heirloom tomato and candy onion “jam” – these two fish are beautiful and plentiful this time of year, says Hamilton.
  • Black raspberry tart with whipped house-made ricotta and thyme


  1. Stuart Spivack
    Posted August 16, 2008 at 2:38 am | Permalink

    Ha! I win. I’ve eaten everything he told you about if you count the charcuterie I’ve bought directly from Chef’s Choice.

    The lamb and the blackberry tart were great because they’re presented in a way that really lets the ingredients speak for themselves.

    Those wax beans were also great and so were the root vegetables that were served with the pork chop. I hope they find a way to get Chef’s Garden products (like the root veggies) on a more regular basis.

  2. Martin
    Posted August 17, 2008 at 11:32 pm | Permalink

    Nice! Lovin it TJ!