Founder of Cheftalk.com
- Joined Oct 5, 2001
I am reading and cooking through Jaque Pepin's La Method and La Technique.
Currently reading Ad Hoc at Home and hoping to try a couple of his recipes this weekend.
Now you've probably uncovered the "crux" of the matter, though one can "order" virtually anything, the "distribution cost" may be too high, especially if there is a "limited demand" for a product in a specific geographic locale....I suspect your local restaurant's struggle isn't so much in finding ingredients as in paying for them. But that's a totally different issue.