Gastronomy

May 30

Meals are more than about just eating. They are a representation of culture, a time to connect with one another, a healing modality, a transportation vessel to a time that once was, and a source of indulging in creativity. We want to invoke the feeling of a community coming together to relish in culinary joy. We designed our kitchen table to be long and able to accommodate 14 people at once.

Tiffany serves as the head cook and describes herself as a food artist who daydreams in visions about how to make the next meal nutritious and delicious.

While our food is restaurant quality it is not made using unobtainable methods or equipment. We are serving home cooked meals that could easily be duplicated by you once you return home. We make meals that recreates the way we imagine traditional meals were made, drawing on inspiration from cultures around the world.

Most of the food is grown here, locally, from other parts of the country, or was mindfully imported by us.

A good majority of the food we offer is from our farm. Not only have we grown the food but we also process it ourselves. This includes most of our flours, sugar, coffee, herbs, veggies, root veggies, starches, spices, and fruits.

The other foods we use are either imported and sourced organically or are a higher quality from Costa Rica.

Vegetarian/Pescatarian and gluten free are our standard meals. You can choose to add meat or vegan options for an additional cost. Meat is locally sourced and of higher quality. We seek meat sources that are hormone free and preferably from a local rancher we have a direct relationship with.

Our pre meal ritual is to allow time to express our gratitude. This could be for something that transpired in your day or simply an acknowledgement of the luxury we are embarking upon to have the time, company, and comfortable space to enjoy this meal as we desire.