July 16, 2009
It's all About the Ingredients
In an industry where there are many players and a lot of competition, the formula for a successful restaurant is simple, at least in relation to the food. Start with fresh ingredients of the highest quality and follow with consistent and skilled preparation.
At Wildfire, we are dedicated to this philosophy. We have a talented team of both chefs and managers who contribute to this on a daily basis. There is a lot of research and testing put into the offerings on our menu, as we continue to find new and better ingredients that not only offer the best flavor, but also adhere to sustainable practices.
With the limited space on our menu, we have not had the opportunity to share our quality statements with our customers. We are reminded daily of the importance of ecologically friendly consumption in all areas of our lives, as well as eating healthy. I would like to give you some examples here of what Wildfire is doing to support this practice.
I have really enjoyed the process searching for the best possible food items that we can serve. It is a non-stop job, and I never grow bored of it. As we strive to evolve, we sometimes find new ways to cook our food. Just last week we changed the way we cook our rustic Apple Streusel Pies. The crusts had been coming out a bit soggy, so we tried baking each individual crust in a cast iron skillet. The crust came out both crunchy and flaky and was simply fantastic. Come in and try it, as well as our new pie of the month, the Michigan Blueberry and Peach Pie.
From the wood burning oven,