It has been a great year, and 2013 is just in less than a week.
We continue our journey to present the best of nature’s produce and amazing things we have found so far since we opened. We are getting our seafood just within a few hours out of the water straight from the boat at the Lyttelton harbour, organic beef and merino lamb from Darfield, Venison from North Canterbury, summer produce is always colorful, all the berries are ripening on the plant and picked daily, with the strong sun of the last weeks the chlorophyl in our greens is going up to the sky to reach the energy. Our bees are loving their new environment and preparing honey to be collected for the next year. There are 15 heirloom tomato varieties in the garden , we have put them in the best sections to get most of the heat during the day, these plants are making me nervous, they look very healthy so I think we are going to have such a crop that I am already putting ideas in my head to see what we are going to make with the fruit.
One thing that makes us different is the drink list, with kombucha being unknown for many it becomes a love after the first try. Nick developing the wine list and Christy presenting it to the customers has made us more knowledgable about sensorial taste and how we can pair with food. Beers are not left behind with some inclusions in our pairings.
We tried our first salami… maybe out of curiosity to see how it tastes… very good, and we are sure that with the time it will develop only a better flavor every time. Adrian is preparing bresaola, pancetta and prosciutto for 2013, as well as our own recipes with the ingredients we source.
Our courtyard – edible garden is ready!!! and beautiful. The energy in that place is taking us to a different world, we love to sit there and enjoy our lives, so many more birds are deciding to make that place their home, so natural music is always on the playlist. Jose has done and incredible job …. that was unimaginable to the untrained eye … with all the waste material he found on site and created functional art. The word waste no longer exists.
Thanks so much to everyone who has been taking part in the experience we are offering at Roots and we are looking forward to a great 2013. We have a lot more work to do, we know there are a lot of great people working the land out there and we want to share more of what we do, we see Roots more than just a restaurant….
The best for all.