The summer terrace at Narra fans out before the pristine heights of Hotel Orrington. It is a perfect setting for those who want to ease into the comfort of a clever re-presentation of “steak” with a knowledgeable server as an accomplice. It’s a place to unravel the day until it becomes an evening, poised upon a stage for the see-be-seen bustle of a gently changing Evanston. Daniel Jacobs, Chef de Cuisine at Narra, heads up a bountiful seasonal menu. His guests have the privilege of pairing their grilled entrees with three of the eleven sauces available. Their plates are accompanied by organic produce. The concept was put together by Chicago-renowned Executive Chef Jacky Pluton. We sat down with Dan to find out more about the sustainable produce he proudly serves to guests whiling their summer on Narra’s terrace, appeasing an appetite for designer steak.

 

Mercedee Renz: What is it that pushes the chef community towards organics?

Daniel Jacobs: We are acting as consumers, not just chefs. And we’re responsible for our actions. If we buy sustainable products, we are helping farmers who are taking responsible actions themselves. It’s a much better way to eat vegetables. Honestly, if we knew all the stuff that is put into our mass-produced, processed food, would we really eat it? Would we really want to keep giving money to the people who propagate this habit? I would rather give it to somebody who’s harvesting a tomato seed that’s eighty years old because he loves it.

 

Why do you buy organics?

We are here to give our customers the best experience their money can buy—and that is in organic produce. Its quality is better. Secondly, organics can be sourced to the grower and you can establish a relationship and a network of accountability. And three, the organic food chain is grossly simplified and more of my dollars end up in the farmer’s hands.

 

Why do you choose Goodness Greeness?

I’m looking for quality produce that is original and unique. The quality from Goodness Greeness far exceeds the frustration or inability of when certain organic items are not available or out of season.

 

How do you approach the inconsistency of organics?

It is incredibly inconsistent and challenging, but that’s great. It means my menu must be flexible and I must be flexible. It gives me an opportunity to put my chef creativity to the test, to adapt. I don’t have to work on auto-pilot.

 

What sort of advice do you have for chefs who struggle with understanding the price value of organics?

Pennies to the pound, when you break down numbers, it is not really a big difference. At the end of the day, you feel better about what you do for a living. And consumers don’t care about one or two dollar increases when it is for organics.

 

What is the chef’s responsibility to the consumer?

It is up to the consumer to expand their education and become informed. We, as chefs, have the opportunity to share with our guests our appreciation and enthusiasm for sustainable agriculture. In translation, consumers are educated without us trying to teach them.

 

What measures do you take to inform your guests about the organic produce you are serving?

Everyday we have a staff meeting. We inform the servers about the elements of our dishes and which are organic and where they come from. They then transmit that information to our guests personally.

 

So what are some of the organic items on your menu?

Right now we have an organic heirloom tomato salad with Italian buffalo mozzarella, organic pesto vinaigrette and an aged ten-year balsamic. Another is a sautéed Alaskan Halibut with vanilla braised organic turnips, Traders Point Creamery cilantro yogurt sauce, and a coconut red-curry sauce. We also serve an organic roasted mushroom ravioli with mascarpone and local parmesan cream and an organic soft-boiled egg with a house-made sausage and an organic sun-choke puree. On our brunch menu we have organic apple pancakes served with black walnuts. Our chef’s market vegetable plate is seasonal, organic, and changes depending on the market, like asparagus, baby carrots, ramps, spring onions, sweet corn, baby new potatoes, zucchini, and summer squash. Everything except our bread is made in-house, from scratch.

 

For more information:

NARRA

1710 Orrington Avenue

Evanston, IL  60201
847-55N-ARRA

www.narrarestaurant.com

Reservations recommended