Greg Andrews

“I’ve been a chef since I was 16. Last year, we decided to transition from restauranteurs to being farmers. Now we’re cyclical – dependent on the weather, dependent on seasons.”

I’ve been a chef since I was 16. Last year we decided to transition from restauranteurs to being just farmers and doing dinners at our house. It’s a big change, going from your restaurant six days a week, supervising your crew, looking towards that peak rush of the night, getting a lot of people fed and satisfied, cleaning up, and starting over the next day.

Now we’re cyclical – dependent on the weather, dependent on seasons. Pickling cucumbers are starting to hit now. Beets were hot a couple of weeks ago. It’s peak of copper river salmon, and I had to wait until the week before to write the menu. I gave a pencil-sketched menu because I wanted to utilize as much fresh product as possible. We were doing that a little bit at the restaurant, but people still expected tomatoes all year round. In the restaurant, we were trying to please all people all the time, so we had a varied menu. Now at the farm, this is where we are. Our farm is called Summer Winds Farm. You come here to enjoy the view and sense of connection with the land.

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