FARM TO TABLE

Everyone loves the Farm to Table label though as most chefs will point out where else would the food come from? This will be a fun winter menu filled with delicious local ingredients. Well everything except Balsamic vinegar, though we certainly could opt for California over Modena (NOT). And those chai spices…I haven’t seen too much cinnamon, cardamom or cloves growing in our neck of the woods. But seriously, almost everything will be sourced from some of my favorite farms and people from Andante Dairy to Frog Hollow to local crab fisherman. If you start with great ingredients and don’t mess ’em up, you should make some pretty tasty food!