salamooch,

They've left that up to the chefs. Some chefs are coming the week before and scoping out the goods, others are preparing their plates on the fly. The variation in available products from week to week makes it a challenge either way.

You can contact White Cow Dairy by emailing them. I'll send you their email privately through BR's messaging system so they don't get spammed to death. In NYS you can only sell raw milk on the premises of your farm (and even then its dicey). I'm not sure if Patrick does that or not, but I can send you some other resources if you're up for a country drive.

mepolo,

You're welcome. There are so many great food sites and blogs out there!