Eat to Live or Live to Eat?

There are many ways to eat. When I go food shopping, I am nosy and look to see what people are buying to feed themselves and their families. I am always astonished at how much processed food is loaded into carts. You won’t get that here. Expect fresh, quality ingredients and combinations of foods you might not necessarily think to combine.

My philosophy on eating is to grow what you can, eat seasonally and locally as possible, and eat the rainbow. This is not a vegetarian or vegan-specific restaurant, but if you are following a special way of eating, I bet we can accommodate you. I will have options to sate any manner of eating.

The best book I have ever read about how we should eat is Omnivore’s Dilemma: A Natural History Of Four Meals by Michael Pollan. At the very end of the book, he says…

Without such a thing as fast food there would be no need for slow food, and the stories we tell at such meals would lose much of their interest. Food would be…well, what it always was, neither slow nor fast, just food: this particular plant or that particular animal, grown here or there, prepared this way or that. “For countless generations eating was something that took place in the steadying context of a family and a culture, where the full consciousness of what was involved did not need to be rehearsed at every meal because it was stored away, like the good silver, in a set of rituals and habits, manners and recipes. I wonder if it isn’t because so much of that context has been lost that I felt the need…

– and this is where my words will take over — to open a restaurant where you will be nourished with the freshest and most nutritious ingredients. I will cook your meal with the intention of feeding your body and soul. This means this is not going to be a fast-food experience, but a dining experience that you will enjoy and remember.

I rarely cook from recipes. I use recipes as more of a guide, so things may taste a bit different every time you eat at my restaurant. I am an intuitive cook. I like to approach cooking as a way of expression and also to make sure that, whatever the best and freshest ingredients I have on hand, those flavors will shine through.