Send your inquiries to
matt@farmsteadinc.com

Farmstead accepts limited reservations for parties of all sizes
Call 401-274-7177

Press inquiries please contact
Ariel Sasso at mm/c
(617) 375-9700
asasso@marlomc.com

 

May 4, 2014 - 10:00am

BIGGIE & PAPI: A Farmstead Cinco de Mayo Brunch

The Baloney Pony. Gin and Juice. Tacos. Tequila. A live DJ spinning uncensored hip-hop.... more >

Matt and Kate Jennings, Chefs and Owners

OUR MISSION:

We are advocates of honest, seasonal, handmade food. We are educators, enthusiasts and students of artisan foods and their heritage, history, traditions and future. We are informed and inquisitive, engaged and personal, knowledgeable and dynamic. All our efforts and undertakings will reflect our core values: a dedication to our customers and guests, our products and to the ideas and methods that connect all of us to the origins of the foods we eat.

Over the past ten years, Chefs and Owners, Matt and Kate Jennings have worked to transform the native food movement in New England. The Jennings’ influence on modern, regional New England cuisine is reflected in the menus of restaurants from southwestern Connecticut to the extreme tip of Maine’s northern border. Though not the first in the region to work sustainably or to support local growers and producers, they continue to be some of the fiercest advocates for New England ingredients with a strong sense of place and traditional Yankee character.

Matt is a two-time finalist for the prestigious James Beard Foundation’s “Best Chef Northeast” award, has been named one of America’s “Most Sustainable Chefs” and was selected as one of Food & Wine Magazine’s “Big thinkers, changing the way Americans eat.” Matt is an avid and skilled butcher, forager, preserver and cooker of all things delicious.

Kate tackles the pastry and baking challenges at Farmstead, Inc. Her love affair with butter and flour has garnered her attention as a “Local Food Hero,” and she is happiest with her hands in the dough.

Diners at Farmstead are welcomed with the smells of piquant artisan cheeses in the adjacent specialty shop, the familiar musty fragrance of hanging house made salami, the sweet reek of chocolate and bubbling pastries from the house bakery and the overwhelming sight of industrial brick walls, lined with treats of the smoked, pickled and preserved persuasion.