At Moosewood, things are always different, and that's good. Claire Criscuolo puts an intensely personal spin on the eclectically ethnic style of cooking at her esteemed vegetarian restaurant, Claire's Corner Copia. You want to use good, fresh ingredients. It's the essence of healthy cooking. I tell my staff, 'Don't use your soup pot as a garbage pail.
Bread is the same.
If the ingredients aren't at their freshest for serving, then they aren't right for other uses in the kitchen. Our bread is very important at Claire's. It's not practical to bake bread every day. We let our bread rise several times, punching it down again and again. For the home cook, it's time consuming.