Index

During my years working in restaurants, when a truck drove up and a driver dropped off a load of food, it was a bit easy to accept it like a delivery of office supplies. But when a farmer dropped off the vegetables they grew, or the meat they raised, with their stories and callused hands, the ingredients became something else entirely. Each morsel comes from somewhere, each crumb is prepared somewhere, and the care put in by the grower and cook, truly translates to the table.

Front Door………..a great place to start
Tool Shed………….techniques and tips
Field……………….vegetables & grains
Bar………………..all things sippable
Kitchen Island……..sauces, dressings, spreads
Bakery……………..oven and other delectables

Land………………meat
Sea………………..fish
Walk In Cooler……the best chefs dish out their favorite recipes
Pantry……………..preserves, pickles, dry goods
Back Burner……….one pot wonders

Tree House………..perfect projects for the kids