JULY Friday | Saturday Evenings
With the July menu, chef is blending our garden produce with cuisines that place a greater emphasis on tomatoes, peppers, and eggplant, specifically Spanish and Italian cuisines. Summer and enjoying the outdoors is also an emphasis with components like the fire charred onion, which will be cooked directly on coals in the gardens fire pit.
Chef also wanted the dishes to reflect the idea of “slowing down,” as far too often we find ourselves in too much of a hurry. Many of the dishes require several days of preparation and constant attention to achieve the desired goal.
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.