From The Chef
From The Farm To The Table --From Chef Luke Houghton
As a chef, I have always believed in using the freshest of ingredients. In an era, where products are available year round from all over the world and in any season. Things are produced for convenience, price and shelf life rather than what they were truly intended for. There was a time when a person would grow what they need to eat picked within the season when it was at its peak. Great cooking starts with quality ingredients. Quality ingredients start with great farms.
We have entered into a partnership with Mother Nature. Because so much of what we do is based on agriculture, it's important to protect it. All of our efforts have gone into producing a sustainable environment that not only provides for us but is respectful to our partnership with the environment. We grow for nutrients and flavor and, this translates into great food
The weekly food offerings are my interpretation of what's fresh. We monitor the progress of the gardens and pick what's ripe and available. The menu is designed with ingredients which complement each other and the wine. Every day may bring something new. A new ingredient, a new challenge to make it great! This is a challenge I am happy to take on--to provide a true farm-to-table experience. Great cooking starts with great ingredients. Great ingredients come from this farm.