Our kitchen does not have a fixed menu. It has a garden, a few trusted farms within an hour of the valley, and a deep respect for what the season is actually offering. In spring, that means tender greens, peas, and the first herbs. By late summer, tomatoes and stone fruit. In the colder months, roots, squash, and slow-braised everything.
Eating with the seasons is not nostalgia. Food harvested closer to ripeness simply tastes more like itself, and it tends to carry more of what makes it nourishing. There is also something quietly grounding about eating in rhythm with the place you are in.
A plant-forward plate is not about restriction. Our guests are often surprised by how satisfying the meals are — a bowl of grains, roasted vegetables, a bright herb sauce, toasted seeds, something fermented for depth. The goal is energy that lasts, not the heavy fullness that sends you looking for the nearest couch.
You can bring this home without overhauling your life. Shop the edges of the season. Let vegetables be the center of the plate more often. Keep a few good finishing touches on hand — a flaky salt, a good olive oil, a jar of something pickled. The rest takes care of itself.
Ready to practice this in person?
A few quiet nights in the hills can reset everything.
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