French fries are a big seller, and he’s digging out potato skins and mixing the flesh with creme fraiche, green onions, cheese and a hint of truffle.
A stint in Santa Fe introduced Ferguson to the world of peppers. In fact, his smoky chipotle ketchup and habanero pepper sauce, placed on every table of his “new” restaurant, have been a huge hit.
Ferguson is also known for grilling fruit and serving avocado slices on burgers and steaks, but he said his big push now is to cut costs.
“I’m trying to get away from highly perishable items like delicate greenhouse greens and buy more durable fresh produce that I can preserve, process or freeze to get the most bang for my buck.”
“I think it’s a general trend,” he said. “Restaurants can’t afford to throw around $30 pieces of food anymore.”