Participants are those restaurants or caterers that make the initiative to purchase local food from regional food producers or through the Farm to Restaurant Delivers system. Please support these establishments that are making that extra effort to bring you high quality, tastier and healthier fare to their menus.

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500 Market St
Santa Fe, NM 87501
Phone: 505-216-3939
Website: www.flyingstarcafe.com
Hours: Sun-Thur 7am-9pm, Fri-Sat 7am-10pm

Fine cuisine in a friendly scene. We open early and stay open late for breakfast, lunch, dinner and everything in between.

Why is FLYING STAR CAFE a Farm to Restaurant participant?

Owner Jean Bernstein tells us that her Santa Fe chef, Ann Minty buys directly from the Santa Fe Farmers Market. Very convenient considering they are right across the tracks. What a great location! They also source from throughout the state through their commissary in Albuquerque.

Does this method work for them?

They have always maintained a large variety of purchasing relationships based not on convenience but quality and uniqueness of ingredients. At times, they wish for a more centralized purchasing, but are set up to handle many vendors.

Why is purchasing local food important to you?

"Local food producers are the only hope we have to stop the tsunami of enormous corportions feeding us whatever frankly makes them the most profit. Supporting local agriculture and food producers is one way of voting since our politicians do not seem to care about this issue."

What do they buy that is regional food and who do they buy from?

Goat Cheese from Old Windmill Dairy • Honey from Buckin' Bee Honey • Red Onions • Napa Cabbage • Broccoli • Bell Peppers • Sweet Potatoes • Turkey Sausage • Shredded Cheddar and Monterey Jack cheeses • Green Chile • Tortillas • Fruit from Pat Montoya's Orchard • Rancho La Jolla • Rancho Chonito • Romero Farms • Monte Vista Organic Farm • Eves Farm

The above represent very high volume, core items purchased in the thousands of pounds each per year. Please let's not forget that apart from basic commodity ingredients, Flying Star Kitchens produces EVERTHING, except for a few condiments, from scratch. They are their own, largest purveyor.

What is the average annual percentage spent on local foods?

21-40%

Ask the staff!

In addition to monthly training of featured items, Flying Star provide to their staff a matrix of their "high value" ingredients which includes definitions of LOCAL, ORGANIC, NON- GMO, WHOLE GRAIN, HUMANE, ETC. plus descriptions of flavors and culinary terms.