My name is Sinclair Welch, currently a sophomore at the University of Vermont majoring in Environmental Studies concentrating in Food Systems. Prior to my studies at UVM, I attended the Institute of Culinary Education in Manhattan, where I received a culinary degree. This summer I am working for Barcelona Wine Bar and bartaco in their South Norwalk offices with Farah Masani, a farmer and the Director of Culinary Procurement helping with food sourcing, inventory, distribution and farming. I will be writing weekly blogs to give you a peek at what goes on behind the scenes.
Barteca directly sources their food locally, nationally and internationally. We work with producers and farmers in Spain to import meat, cheeses and olive oils. This directly sourced food comes together in our small warehouse in Bridgeport, Connecticut. Most of our cheese comes from Forever Cheese, a Long Island based company that sources genuine cheese from Italy, Spain, Portugal, and Croatia. My favorite is Mitica Mahon. It is a 4-month aged cows’ milk cheese that is made exclusively on the island of Menorca. It is a moist cheese that has a mild, nutty taste and can be used at table or for melting.
We purchase some of our oil directly from La Boella in Spain, where they have cultivated olive trees for more then eight centuries. Our charcuterie is sourced from New England Charcuterie, who purchases naturally raised New England pigs to make Chorizo Seco. We source our Jamon Serrano and Iberico ham from Monte Nevado in Spain.
The Jamon Iberico is featured in our Quail Egg Crostini with Foie Gras Butter and Iberico Ham, as well as on the cheese and meat plates. Barteca’s direct food sourcing and personal relationships with our suppliers ensures quality products and reasonable pricing. Small farmers and businesses benefit from our support, and our guests benefit from the fresh, quality ingredients they enjoy in our restaurants.
