F O O D Â F O R Â T H O U G H TÂ
D E E P E R Â D O W N Â T H E Â R A B BÂ I T Â H O L E
TIME AND PLACE
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INSPIRED GLOBALLY, WE LOOK TO RECREATE UNIQUE ITEMS THAT WE LOVE BUT ARE LIMITED TO OUR TERROIR. BY COLLECTING APPLES FROM OUR LOCAL ORCHARD, WE MAKE ALL OF OUR VINEGARS BY HAND, INCLUDING A VINEGAR THAT IS AGED IN A CHARRED AND HOLLOWED BIRCH LOCAL TO GIVE IT A UNIQUE RASPBERRY TONE.
P U R P O S E
REPAIRING THE SINS OF OUR PARENTS
OVER THE COURSE OF MANY YEARS, WE HAVE TAKEN PLANTS, ANIMALS, FISH AND MANY THINGS OUT OF THEIR NATURAL ECOSYSTEM BECAUSE WE HAVE WANTED SOMETHING THAT OUR LAND DOES NOT PROVIDE. WHEN YOU INTRODUCE A FOREIGN SPECIES TO A NEW ECOSYSTEM YOU THROW ALL THE BALANCE AND ENDANGER THE NATIVE FLORA AND FAUNA.
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COMMON PRACTICE IS TO ERADICATE THESE INVASIVE SPECIES. WE CHOOSE TO DO OUR WORK TO WORK WITH THE PROBLEM HUMANS HAVE CREATED AND DEVELOP AWARENESS AROUND THESE ITEMS AS POTENTIAL FOOD CROPS AND USEFUL TOOLS.
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OUR FAVORITES TO WORK WITH INCLUDE KNOTWEED, GARLIC MUSTARD, BUCKTHORN, PHRAGMITES AND HONEYSUCKLE
NOT AN OUNCE WASTED
WE REPURPOSE AS MUCH AS WE CAN FROM POWDERING VEGETABLE SKINS FOR SEASONINGS TO PRESSING SEEDS INTO OILS. ANYTHING THAT WE CANNOT REPURPOSE GET DELIVERED TO LOCAL FARMERS LIVESTOCK. IN THE AUTUMN, WE PURCHASE THE LIVESTOCK TO MAKE INTO CHARCUTERIE FOR THE FOLLOWING YEAR TO CLOSE THE CIRCLE. STOCKS AND BROTHS ARE MADE FROM THE BONES AND THAN ULTIMATELY MADE INTO CHARCOAL TO BE REINCORPORATED INTO CHARCUTERIE, CHEESES AND BREADS.
OLD IS NEW
WE INNOVATE BY LOOKING BACK, DRAWING INSPIRATION FROM OLD-WORLD COOKING TO CRAFT UNIQUE, SUSTAINABLE DISHES. WE BELIEVE IN THE RICHNESS OF TRADITION, USING LOCAL INGREDIENTS TO CONNECT OUR GUESTS TO THE CULINARY HERITAGE. IN DOING SO, WE MAKE THE OLD NEW AGAIN, CREATING DINING EXPERIENCES THAT BRIDGE PAST AND PRESENT.
