An Open Letter to Capital District Chefs
I could never do what you do. While I may be a tough critic of restaurants, I also maintain a high level of respect for those who put their hearts and souls into their food. After all, nobody goes into cooking to get rich. Most get into it because of their love for food.
Over a year ago I started a project called the FUSSYlittleBLOG, which evolved out of writing restaurant reviews on Yelp. It is an advertising-free environment whose primary purpose is to elevate food in Albany at all levels of dining. The focus up until now has been an attempt to raise people’s standards about what should be considered good food.
But I have been fairly criticized for not inviting local chefs into the conversation.
There are a lot of positive things local restaurants are doing with quality ingredients, and I’d like to do my small part to help publicize the good stuff. So please consider this an invitation. If you think your restaurant is doing something that is in keeping with the FUSSYlittleBLOG’s mission of promoting the use of high-quality ingredients, let me know. Send me an email. Put me on your press release distribution list. I would love to highlight what you’re doing and help get your efforts out to a few more people.
Here are some examples of the kinds of things I’d love to help promote:
- A new monthly menu reflecting the changing season
- The introduction of local grass-fed beef
- An announcement that farmed Atlantic salmon is coming off the menu
- The arrival of produce from specific local farms
(e.g., the caprese salad this week features tomatoes from Roxbury Farm)
As a fellow food lover, I’m hoping things like these excite you too. Not everyone in the local mainstream food media gets as worked up about these higher quality ingredients. For example, Ruth Fantasia’s recent review of Black Watch completely omitted mentioning the restaurant’s dry-aged steaks. And even Steve Barnes didn’t think it was news the week that New World Bistro Bar was serving local broccoli, wax beans and Kirby pickles. These are exactly the kinds of things I would love to help support.
Press releases that fit with the editorial direction of the blog will be published in a special category with little editing, and be labeled as such. Quick emails from you or your staff may be incorporated into larger stories, or published as part of a News of the Week post. Should a story not fit with the blog’s editorial perspective, I will respond to let you know.
My hope is by both writing about quality ingredients and promoting restaurants that are going the extra mile to put them on the plate, the FUSSYlittleBLOG can offer a small added incentive for local restaurants to try and do more.
I look forward to hearing from you soon.
aka Daniel B.
aka The Profussor
danielb [at] FUSSYlittleBLOG [dot] com