Chef Mara Ellison
Why our menu changes four times a year
Harvest & Hearth rewrites its menu at every solstice and equinox. Here is why we cook strictly in season, and what that means for your table.
Field Notes
From the kitchen & the farms
Occasional writing about how this restaurant actually works — the seasons, the farms eleven miles up the road, and what gets put in jars in August. New notes land every few weeks.
Daniel Reyes, GM
A morning at Stonegate Rise Farm
We spent a 5 a.m. delivery run with the farm that grows most of our spring vegetables — here's what 'farm-to-table' looks like before the dining room opens.
Chef Mara Ellison
Preserving week: how summer gets onto the winter menu
Every August the kitchen closes for two days to put up tomatoes, stone fruit, and peppers. This is how summer survives into our winter cooking.
Read the note: Preserving week: how summer gets onto the winter menu →