The new executive chef, Brian Moll, brings a root-to-stalk approach to cuisine, cultivating a menu that’s as nourishing as it is appealing
By Claire Ruhlin
Photos By David Christensen
For the last few years, I’ve been looking for land myself to start growing my own vegetables. The fact that there is so much land, the stage is kind of set here. It has a great farm-to-table restaurant; it has the farm supporting it. The community is all very progressive and forward-thinking in that way. It was a natural fit.