Too often, restaurants ignore the bounty of what is around them and disregard the rich character bestowed by provenance on handmade foods created on a small scale.

They cook with foods that are cheap. We seek foods with a soul. Depth of flavor is built on the character and integrity of your raw materials, so pork is never just pork in our kitchen. It is an opportunity to preserve and celebrate the labors of a local farmer’s efforts to raise food to a higher ethical, environmental, and culinary standard.

It is also an opportunity to revisit the traditional techniques -- and the cultural distinction they bring to our communities -- of cooking and preservation, which are rapidly disappearing from our kitchen with each microwave dinner.