Every summer we host a series of private, intimate dinners on our farm, relying on our own produce and craft as much as possible, and on very local partners for things we can’t make.
Happy eaters make for happy cooks.
We have two guiding spirits in this venture. The first is that of community-supported agriculture: these dinners are a way for us to share the bounty of each moment in the growing season with others, and to make the path from earth to eating very short and utterly transparent. The second spirit is nostalgic for both my wife and me: a fond memory of long Sundays in Europe (France and Greece, respectively) spent playing with cousins under the trees in a country restaurant while our parents and relatives sat and ate, ate and drank, ate and talked, into the gathering night.
