OUR PURVEYORS

At Rialto and at The Charles Hotel, we have a heightened awareness for how important it is to tread as lightly as possible.

We are always looking for ways to be good environmental citizens:  We compost biodegradable food, recycle glass, plastic and metal, reuse our 100% post-consumer recycled menu paper and use biodegradable dishwashing soaps.  We also make working with local vegetable, clam, and meat farmers, fishermen and cheesemakers a priority. Here's information about a few of our purveyors.

WOODBURY'S INC

Pat and Barbara Woodbury do not have a fancy extensive website, but they don’t need it.  Their clams and oysters say it all. For the most part, we only serve clams from Woodbury’s at Rialto, and when they aren’t farming in the winter months, we switch to mussels and other shellfish. They grow their shellfish in Wellfleet Bay on Cape Cod, where they have been for the last 20 years.

Visit them at www.woodburyclams.com

NESENKEAG COOPERATIVE FARM

Widely known for their delectable and best-selling pea tendrils, Nesenkeag Farm  is located in Litchfield, New Hampshire. "Pea tendrils are the tips of the pea plants," explains Eero Ruutilla, the owner of the farm. "Besides the green manure benefits of adding biomass and fixing nitrogen in the soil as well as low weed pressure advantages it offers organic growers, pea tendrils offer a long harvest season. Also, they don't ship well -- reducing the ability of distance growers, especially those from California, to effectively compete." He adds with a smile, "They also have a short shelf life, causing consistent reorders." Eero also grows

salad greens, organic heirloom tomatoes, baby carrots, and fingerling potatoes.

VERRILL FARMS

Verrill Farm is operated as a partnership between Stephen and Joan Verrill and daughter Jennifer Verrill Faddoul. The farm consists of about 200 acres in Concord and Sudbury. One hundred acres are prime farmland and 100 acres are wildlife habitats, woodlands, and wetlands. Steve's father and mother moved to Concord in 1918 and started a successful dairy business.  The business lasted for nearly 72 years. In 1990, the dairy herd was sold and plans began to replace the existing tent retail space with a new farm stand, which was built in 1995. Verrill Farm delivers home grown produce in season to a number of wonderful Boston restaurants.

Visit them at www.verrillfarm.com

WOLFE'S NECK FARM

In the early 1950's, Wolfe's Neck Farm pioneered organic beef farming in the eastern U.S. The Farm has been marketing organic and natural beef longer than any farm in America. Wolfe's Neck Natural Beef works hand-in-hand with farms and ranches throughout the country to produce the finest natural beef in the United States. Over 150 family farms, with over 100,000 acres of land are involved in this program. These farms are vested in humanely raising their livestock by providing the animals with clean, stress-free and safe environments. Wolfe's Neck Natural Beef works closely with the farmers to monitor feed rations, ensuring the animals receive unlimited access to fresh, clean water, and a wholesome vegetarian diet.  The animals spend a minimum of 120 days on select rations to ensure consistent texture, taste and finish.

Visit them at www.wolfesneckfarm.org

BLUE HERON ORGANIC FARM

The mission of Blue Heron Organic Farm is to increase the availability of locally produced food and to raise awareness about ecologically sound farming practices. Through selling produce from one of the few remaining organic farm stands in the area, offering a pick-your-own flower and herb garden (as well as a small PYO vegetable garden, raspberries, and pumpkins in the fall), guiding volunteers, creating a healthy and fun environment for children and establishing regular community events, Blue Heron Organic Farm aims to promote a deeper sense of community among the residents of Lincoln. Through supplying Boston area restaurants with local Certified Organic produce and donating what we do not sell to soup kitchens and shelters, we involve the surrounding communities as well.

Learn more on their website at: www.blueheronfarmlincoln.com

QUODDY MIST

The coast of Maine has long been associated with the cold and pristine crashing surf that is home to Quoddy Mist.  The facility located in Lubec, Maine accesses seawater daily from the Bay of Fundy, which has the greatest tidal range in the world (over 50 feet near the head of the bay) providing Atlantic Saltworks of Maine with a nutrient rich and unique natural resource which is the key to its distinctive flavor and texture.

Quoddy Mist produces an all natural high quality sea salt in a variety of grades, crystal sizes and flavors of sea salt and caters to white tablecloth restaurants, natural food stores and specialty gourmet shops throughout North America.

Learn more on their website at: www.quoddymist.com

EVA'S GARDEN

Eva Sommaripa provides Rialto with certified organic culinary hersb, edible flowers and specialty greens. Eva's Garden is located in Dartmouth, MA.

OUR FRIENDS

Maryann Thompson Architects www.maryannthompson.com
Cafco Construction Management - www.cafcoconstruction.com

Korn Design - www.korndesign.com

Carol Kaplan - www.carolkaplanphoto.com
BostonChefs.com – www.bostonchefs.com

Mohr & McPherson - www.mohr-mcpherson.com

Crooked Brook - www.crookedbrook.com 

For great looking chef uniforms, contact Crooked Brook. Each one of their World's Highest Quality Chef Jackets ™ and aprons is made to order, based on your selection of style options and custom embroidery. Their Women’s chef coats are stunning.