Whether you prefer to take your meals sitting, strolling or curled on a beach blanket, you’ve hit upon a collective cure for the common dinner. Creating food this good takes a village, and a spirit of camaraderie prevails among our chefs and restaurateurs.
The seasonal (during summer, on Tuesdays) Farmers Market allows culinary types to congregate and share out the things they love best – plump peaches, verdant produce, ripe cheeses, and ready-to-eat gourmet goodies. Some local chefs event base summer menus around what’s available at the market each week.
Many also eschew big-name distributors in favor of regional butchers and foragers, who bring them close-to-home delicacies such as fresh-picked chanterelles and locally made sausages.
Gastronomes also come together for fundraisers and fun events throughout the year. Each May, local restaurants present new dishes at Chef’s Night Out, while the regional Iron Chef cook-off proffers a tasty opportunity to strut one’s culinary stuff.
No fussy food here. Our chefs see preparing and enjoying food as a communal act, one that should nourish a community’s spirit even as it feeds the body. So stop in, join the conversation, and let them cook you up something singular.