Our menus are seasonal, and based on consciously sourced ingredients from local farms, dairy producers, and vendors.
Our herb and vegetable gardens are functioning kitchen and demonstration gardens. The gardeners from Love and Carrots grow all of our flowering carrot, cilantro, broccoli, rapini, arctic kiwi, basil, chard, and Malabar spinach.
We prepare jams from our native grapes (when ripe), and make a sour verjus from the unripe “thinning” grapes we pick in the early summer (for cocktail sours, deglazing pans, and preserving). We preserve our own pickles, gin-cure our own salmon, bake all of our own breads, and work to create an efficient kitchen that is sustainable, affordable, and conscientious.
We work with great farms and talented workers.
Farms and VENDORS
Reid’s Orchard and Winery in Orrtanna, PA – for all fruit, fresh pressed cider, fruit wood for BBQs, hard cider, and storage crates.
South Mountain Creamery in Frederick, MD – for all milk, cream, and butter.
Mountain View Farm in of the Shenandoah and Potomac Rivers, in Neersville, Virginia - for organic beets, greens, cucumbers, root vegetables, fruits…
Garner’s Produce on the Northern Neck (VA) of the Chesapeake – for vegetables, greens. corn…
The Farms of Happy Valley Meats in Brooklyn, NY - for hormone free beef and pork.
Shelburne Farms on Lake Champlain in VT – for their incredible aged cheddar.
D’Artagnan Meats in Union, NJ - for their organic, free range chicken.
Truck Patch Farms in New Windsor, MD – for produce, free-roaming pork, and beef.
La Bocage Farm in Colonial Beach, VA – for their mushrooms.
Hickory Ridge Farms in Chesapeake, VA - for their watermelon radish, squash blossoms, root vegetables....
Ceremony Coffee Roasters in Annapolis, MD - for their consciously sourced, locally roasted, beautifully made coffee.