What does it mean to say the "soul" of a restaurant? I've been contemplating this since I met with Chef Josephine Proul for the first time.

The menu itself was chosen by the chefs who were cooking that day, and for added fun, each course was described in detail and served by the chefs themselves.

It’s always exciting when two of my passions come together in one place. In my life, good food and sustainable local farms are inseparable. You simply cannot have one without the other.

I LOVE summertime! All winter long I look forward to the warm weather, the extra daylight and the FRESH produce!!! As a chef there is nothing better than getting ingredients at their peak of flavor and preparing them in new and delicious ways!

We knew we wanted an intimate experience with close friends, family and unforgettable food (I am a chef after all, and the food MUST be excellent). We knew we wanted to work with someone that understood and shared our vision.

One of the favorite parts about vacationing for me as a foodie, is seeking out the great food spots and enjoying each and every bite in a new country. When I do that I always come home inspired to recreate my own dishes in a new way.