None of the watering equipment was automated, and it didn't always work after several months of nonuse. Because his advice is in great demand during greenhouse hours, Francesco sometimes works on the plants well past closing time. His search for a product he could improve on led to veal. Alice Waters of Chez Panisse was Nicoll's first high-profile customer. In time, Nicoll added beef, lamb, venison, duck, salmon, and many house-made products.
All meat is cut to order and packaged in a vacuum seal.
Stephan knew that the milk of the water buffalo, because of its higher fat content, made creamier, richer, more flavorful mozzarella than cow's milk did. He also knew that chefs and consumers were willing to pay plenty for imported Italian buffalo mozzarella, even though much of the cheese sold in this country as mozzarella is actually made from cow's milk. Stephan bought a farm and several pregnant Italian water buffalo heifers. As luck would have it, the barn wasn't finished when the buffalo calved, and the untamed animals didn't take kindly to milking. Undeterred, Stephan switched course and bought Jersey cows, which produce milk with a higher butterfat content than any other breed.