Restaurant Emerging. . .

I walked through the space today with Claire Ducrocq and am finally seeing a restaurant take shape before my eyes.

The bars are being constructed, the kitchen is framed, and my brand new Mugnaini wood-fired oven is in place. Man, am I excited!

For those of you who don’t know, a lot of my food centers around wood-fired cooking. We will have a smoker, wood-fired oven and wood-fired grill at Farmstead, giving a sweet kiss of smoke to our beef, fruits, and vegetables.

Our oven was built in Reggello, a small hillside town in Tuscany. The Valoriani family has been crafting wood-fired ovens since 1890, and are known to make the best in the business.

It is important to know that this oven in particular will not be used as a “pizza oven,” and will be used primarily to roast meats and produce, along with beans and grits from time to time. (However, I may sneak one in for a family meal every once in a while.)

Posted by Sheamus Feeley