You know that feeling you used to get as a kid the day before you were going to do something really fun? That's how I feel in March. The whole month of March. I just can't wait for the growing season journey and the delicious food that will appear on the menu all the way through the Spring, the Summer and Fall. Changing the menu nightly allows unbelievable freedom of expression-a true challenge in February for a restaurant the attempts to utilize as much local as possible-but a blessing in late July/early August as it is right now.
It begins in May with salad greens from Remembrance Farms, then braising greens and more from Stick and Stone. Then as the season progresses Westhaven Farms, Three Sisters, Sacred Seed and BB bring beans, tomatoes, carrots, spinach, roots, herbs, rhubarb, berries, stonefruits, fennel, kohlrabi, and on and on it goes. Even better we have Sabol farms bringing us lamb whenever its available and fabulous potatoes and gorgeous eggs all year long. In the mushroom department we have local wild mushroom expert Carl Whittaker and also cultivated shiitake and oyster mushrooms from Double E. Then there is local goat cheese from Lively Run--also available pretty much all year long. Whew!
Tapas are a Spanish tradition of tasting and sharing a variety of appetizer-sized dishes.
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