Q&A with Paulette Satur and Eberhard Müller

Fun fact: Satur Farm co-founder Eberhard Muller makes the best creamed spinach on the planet.  Baldor was lucky enough to visit Paulette and Eberhard’s North Fork home this summer.  And, after the first bite of the beautiful lunch they prepared, we were ready for the couple to adopt us. 

We recently caught up with this reigning couple of local produce to ask them about the beginning of Satur Farm, the state of the NYC restaurant scene and more.

1. What were the first crops you grew?  Why did you choose them?

When we started farming 18 years ago, we grew everything from A to Z to supply Eberhard’s restaurant Lutece. He wanted to be as self-sufficient as possible, so we planted Asparagus to Zucchini and all vegetables in between.

2. Who was your first restaurant customer?

Our first customers besides Lutece included some of the most famous restaurants in New York City at the time: The Four Seasons, Restaurant Daniel, Craft, Gramercy Tavern, Le Bernardin and many more.

3. Restaurants and shops in New York are always opening and closing. Name one dearly departed restaurant or food business that you wish was still in business today.

We both agree that the restaurant we most miss, even though we never ate at that restaurant together, was Lespinasse under Gray Kunz. His precise and exacting cooking style and it’s near -perfect balance of flavors, textures, acidity and sweetness has been ingrained in both our food-memories.

4. Name one technological innovation that you wish had existed when you started your business?

Texting! We shudder to remember how we tried communicating with our field crew using mobile radios with hardly any reception.

5. What is the most significant way that the food scene in NYC has changed over the past 25 years?

        The democratization of once-considered high-end food, the trickledown effect from white table cloth to fast casual restaurants, and the ever-growing awareness of the consumer as to where their food is coming from and who produces it.  Whereas food was completely anonymous 25 years ago, today’s consumer wants to be certain that their food comes from a trusted grower/producer/distributor.

6. What piece of advice would you give a young food entrepreneur starting out in 2016?

        Opportunities are abundant as food styles move to convenience preparations that are both delicious & health conscience. It no longer suffices to create food that is pretty to look at. Consumers demand healthy, flavorful and impact-free food that is locally-sourced. Any new food entrepreneur has to consider this to be successful.