Zone ; remains a lifeline for many
restaurants. At Huntley, named for the
old Huntley section of Summit, Azzara’s
operation “started changing the way we
thought about our menu,” Hendra relates.
“We actually [began] to change our menu
every day…designed and defined by what
was available seasonally and locally.”
As Harvest grew—Roots in Summit,
the third of the originally planned three,
opened in ;;;;—all its restaurants fol-
lowed suit. Today, its suppliers include the
Asbury Park-based seafood network Local
;;;. (Named for the length in miles of the
Jersey Coast, it promises chefs dock-to-
door service.) Among other providers,
Harvest buys pork from River Bend Farm
in Gladstone; prosciutto and other salumi
from Salumeria Biellese in Hackensack;
sweet potatoes from Parzanese Brothers
in Hammonton; and cheeses from Valley
Shepherd Creamery in Long Valley and
Cherry Grove Farm in Lawrenceville. It
also tends its own gardens at Trap Rock,
Huntley and Tabor Road.
DeBragga & Spitler in Jersey City
supplies Harvest with sustainably raised,
apple-fed lambs and grass-fed, grass-finished beef from small farms in upstate
New York. George Faison, a DeBragga
partner who led the large-scale purveyor
into sustainably raised meat, calls Harvest
the ideal client for Faison’s “small-scale,
old-school agriculture” project.
To make a profit, he says, small farm-
ers need to sell whole animals, not just
the few prime cuts on each carcass,
such as beef tenderloin or rack of lamb.
Because Harvest is a group serving dif-
ferent styles of food at di;erent price
points, “it can make use of the whole
carcass,” Faison says. That helps sustain
the farmers he works with. Meanwhile,
the nose-to-tail e;ciency adds flavor,
variety and a;ordability to Harvest
menus. Faison says Hendra “has been
very creative doing it in a way that
meets…profitability requirements, menu
After ;; years, Harvest is still growing.
Grabowski scouts new locations for restaurants and possibly a Harvest-dedicated
farm to buy. Cheryl, his wife, handles wine
buying for the group. Their son, Jake,
is director of finance; daughter Callie is
events coordinator. Hendra and Johnson
have long been elevated to corporate-level
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