“To invite people to dine with us is to make ourselves responsible for their well-being for as long as they are under our roofs.”

-Jean Anthelme Brillat-Savarin, The Physiology of Taste

We want our guests dining experience to be more like going to a dinner party than to a restaurant. 

It turned out, though, that we were sitting on what became the most special and valuable part of this property…

New varieties mean new learning opportunities for us on the farm and fun new ingredients for the restaurant to experiment with.

Now, the thing I had avoided for 35 years had happened; I was being forced to learn how to bake bread. 

Roux was a great adventure, and I am proud of my first baby. It was a critical success, and a financial disaster.