September Friday | Saturday Evenings
One of chef's favorite times of the year to cook as summer bleeds into fall. Not only are we still getting late summer vegetables but we start to see melons and fall gourds as well. We’ve also had the opportunity to preserve many ingredients so that we may enjoy during months where their growing season has ended.
Meet Our Chef!
Recognized as one of America’s Best Chefs in 2013 by the association Best Chefs America, Andrew Donovan comes to us from Pompano Beach, Florida where he was the Executive Chef at Orzo Bay Boca Raton. With a background from the Art Institute of Fort Lauderdale, Chef Donovan received his degree in Culinary Arts in 2000 and helped enhance the culinary experience and artisanship through various roles throughout the west coast.
From 2010-2014, Donovan and his wife owned and operated the farm-to-table concept Brine and Bottle in Nags Head, NC, which was featured on Food Network’s “Diners, Drive-Ins and Dives”, as well as Taste of the South and Outer Banks magazines.
Chef Andrew, his wife, and two children are in the process of moving to Tulsa to take on the roll of Executive Chef of The Reserve at Grogg's Green Barn.
We are excited to have him on our team!
Please welcome him.