My wish list of hands on ingredients for Petite Passion would firstly, of most importance, begin with our own accessible garden.  There an abundance of herbs would grow at scissors reach. Wild greens, flowers, ramps, mushrooms, bulbs, many varieties of different vegetables, and other flavor enhancing aromatics would be found.  All used at our discretion and only limited by our imagination.

I would deal more closely with local farmers, ranchers, markets, stores, and other 

purveyors.  To obtain the most cost effective, of quality, made with care, freshest, and

safest of ingredients, flavors, and products.  I would never buy the most expensive of cuts, nor pay to have butchered.  We would receive whole carcasses and we will break them down and then using their scraps, ends, and remains for the base flavors of our kitchen.

            A full size room, with at least five computers would be found, each having instant access to links to all of culinary, its disciplines, its wisdoms, and its greatnesses.  The walls in this room would be of the luckiest; as they carry all the great culinary books, carry all the wisdom of past masters, carry all of the insight of today’s trend setters, and carry all of the ideas thought of culinary to come.

            We would raise funds to send ambassadors to other continents, places that are gone to by many others and places not seen by many, in search of new, different, and unique flavors, smells, and textures.  With these inimitable ingredients, our vast library of culinary knowledge, our great abundance of fresh produce, garnishes, and aromatics, our fresh, of great quality, games and creatures, imported from close lands and far off ones, gives Petite Passion, its cooks and customers an actual world of options for their desires, tastes, creations, and imaginations.  All to be mise en placed, created, plated, and consumed; insuring true perfection in any of our guest’s dining experiences.