When I first looked around the store, I didn't understand what the rows of large white blocks were. To my surprise, they were refrigerated vaults that reminded me of cold rooms in some of the larger hotel kitchens I've worked in.
The first cold room I explored was for eggs and dairy. It was so chilly inside that I had to quickly grab my milk and run.
The second vault was for berries and leaves. Even as a chef, I found a produce I'd never heard of before — kalettes. The tiny, purple, cabbage-like vegetables turned out to be a hybrid between kale and Brussels sprouts. They can be eaten raw or cooked and have a sweet, nutty flavor.