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Chef Matt loves to talk with diners during service.
Sometimes Chef Matt uses fire pits and cast iron planchas to cook different proteins.
Locally sourced primal cuts are Chef Matt's favorite. His butchery experience makes using these cuts possible.
A pig picking is a favorite with our Farm2Feast regulars.
Chef Matt uses every variety of produce The Ten Acre Garden grows. Here, fingerling potatoes will be buried in coarse salt and roasted in the smoker.
We fire up the pizza oven every Saturday as a thank you to our customers. Pizza is by donation only.