Farmer’s Table | New Canaan, Connecticut | Farm to Table Restaurant

I have been a chef most of my adult life and have been growing my own food for as long. Although “Farm to Table” dining is a relatively new trend, I know no other way. It’s the way I have always done it, so it is the norm, not the exception. Our menu does not include the usual buzzwords. Organic, free range, sustainable, local, pastured, artisan, multiple farm names, or list of sources unless it’s necessary to describe the dish. It becomes tedious and almost everything on the menu would have two or three of these designations. If you would like information about any of the food just ask.

During the season we grow vegetables organically in our garden in Pound Ridge. This is the food we eat, serve to our friends and family, and use at the restaurant. It is safe, clean and very fresh. As you may already know my brother John owns and operates John Boy’s Farm. John raises all natural beef, pork, chickens, ducks, and vegetables on 180 acres in Cambridge, NY, and is one of many sources that we use to stock our kitchen. Very few restaurants have the ability to supply themselves first hand. I am grateful to my mom and dad for those gardens we had as children and for giving me the place to sow the seeds that grow into our dishes.