Cornrow as a guidepost
Sourcing for the Braised Lamb Pita
I believe that restaurants are good if they can serve as guideposts. Institutions that are clear about what they stand for without waiver. This could mean the quest for the perfect sandwich. A representative model of regional/local cuisine. Or holding space for a timeless feel-good feeling of nostalgia.
At the very foundation of my offering, I want Cornrow to serve as an example of what responsibility in food looks like - food without shortcut or compromise.
For me, responsibility in food means amazing flavor, positive operations, and proper sourcing.
Responsibility in action
I recently submitted a proposal for a food hall space in downtown Houston. One of the dishes I intend to serve is a braised lamb pita. Here is a quick overview how the sourcing for this dish breaks down:
Sourdough pita: Barton Spring Mills flour, Masienda masa harina, Simpli regenerative organic coconut oil, Redmond salt
Veggie slaw: Plant It Forward cabbage, carrot, shishito
Braised Lamb: Capra Lamb bones & shoulder, local red & green onion, carrot, basil, mint, thyme
Armagh Organic Creamery yogurt
Hot sauce: Gundermann peaches, Plant It Forward scotch bonnet
If I can’t find ingredients made in Texas (Barton Spring Mills, Plant It Forward, Capra, Armagh, Gundermann), I source products that are certified regenerative & organic (Masienda, Simpli, Redmond) . This means they are grown to give back to the planet, and they are nutritious and safe for people to eat. 100% of the ingredients in this recipe meet this criteria.
If something goes out of season, I will update the dish accordingly. If I just can’t execute a dish given local & regenerative availability, I will come up with something else to serve.
Cornrow isn’t being built to quickly replicate and scale. As someone indoctrinated in capitalism, I have to constantly remind myself of this. I’m not saying Cornrow can’t run without me at some point, but I am not putting ease of operation above the dynamic daily decision making that I believe food requires.
I am working every day to open a restaurant. I truly believe that I can help people with my food. I am thankful for my health and my passion, and I hope to share with you soon.