We used to be just another restaurant. We thought we had a pretty good menu, which we
changed periodically. Our ingredients were the same as the other places. We used deli meats, regular
eggs & bacon, frozen hamburgers, maple flavored syrup, with more concern being placed on price than
quality. We figured, “hey, if everyone else is doing it, why can’t we?”
After a few years we dabbled around in gluten free and started to distinguish ourselves. It took a
bit of monkeying with, but we found success in it. We eventually expanded beyond bread and into a
full line of gluten free baked goods. But we were still cooking with the same junk ingredients.
Then one day we were asked to host a dinner for a chiropractor from down the street. After
serving the food, I found myself listening to the doctors talk about eating organically, and the
importance of how and where your food was grown and raised. I was secretly embarrassed. I decided
to make a few changes.
I sat down with our menu and began the process of removing ingredients with preservatives,
nitrates, corn syrups, MSG, and other unnecessary additives. We started blending our own pancake
mix, making our own salad dressings, cutting our own french fries, making our own hamburgers,
roasting our own meats, using nitrate free bacon, cooking with clarified butter, serving pure maple
syrup, and making our own breakfast sausage. It felt great to be serving real food!
It still felt like we could do more. Our ingredients needed to be grown and raised free of
chemicals, steroids, antibiotics, gluten, or animal byproducts. I wanted to see where our food was
being grown, and I wanted to look the farmer in the eye and know I was buying the highest quality
ingredients available. Then it hit me. We needed to be a farm to table restaurant! After all, if we lived
on the coast, wouldn’t we want to buy the freshest seafood, directly from the dock?
After only a few months we have partnered with 8 farms that supply us on a regular basis with
pure honey, pure maple syrup, free range eggs, potatoes, nitrate free bacon, organic ground beef, and
hydroponically grown romaine. The growing season has just begun, and once the high tunnels and
greenhouses start producing vegetables, all of our produce will be sourced locally. We also are waiting
for the chickens, turkeys, and pigs to get a little larger so they can be processed. We expect that by mid
summer 2014 all of our produce and proteins will be grown in the hills and valleys surrounding us. We
couldn’t be more proud of the ingredients that will be coming into our back door and passing quite
literally from the farmers hands to my own.