Raspberry’s Bistro and Fine Pastry has been offering the Siouxland area a unique first taste of French Fusion Cuisine since 2008 and are enjoying their first few months at their newest location 333 Jackson Street in the Badgerow Building. (Flavor’s simplified translation: French Fusion Cuisine = really delicious real, good food).
Everything edible in the restaurant is crafted in-house except the ketchup and the garbanzo beans. They strive to maintain a seasonal menu, continually adding features and new events. The latest is the creative working kitchen at the former bar where Byrd will be fashioning a flavorful daily feature.
This is where those beefsteak and baby spinach will shine. Colorful chard, fresh chives, and your latest eggplant or pepper cultivar will be transformed into tasty dishes before your eyes. Whatever suits the chef’s (or your) palate that day. OR, what he’d really like to utilize is the produce that the local farmer can bring in that day.
I asked Chef Byrd why he wants more local food at Raspberry’s. “You mean besides the obvious flavor?” he asked. As it turns out, this is a guy who gets excited about supporting local farmers and businesses. The restaurant wants to serve food that has been grown with care and attention. And if we can grow it in Siouxland, why would he buy it from California or a different country altogether? “This [farmer] is a fellow member of our community who we should be supporting,” Byrd explains. The economics of supporting local products and creating jobs is a vision that he understands and supports.
So bring on the beefsteaks, farmers! Bring in the onions, garlic, shallots, fennel, peppers, greens, carrots, fruits, corn, herbs, leeks, squash, beef, lamb, pork cream, and buttermilk! No need for eggs–they already get theirs from Freedom Farms. And he already uses local cooking oil from Pureside Organics. Contact Calvin Byrd for more information about the products you can provide (712) 252-2948, because he is eager to hear from you.