Who We Serve
Bringing authentic food and hospitality to Chicagoland communities since 2014
Our procurement philosophy balances ecological impact, nutritional value, and menu variety.
The quality and integrity of our meals stems from the quality and integrity of our ingredients. We begin with whole, fresh foods sourced from Midwestern farms and other producers we trust. We’ve built strong relationships with our providers—ranchers who practice ethical raising, farmers who grow and harvest naturally, and millers who minimally process their grains. Sourcing locally and seasonally reduces our ecological footprint by minimizing our “food miles”—the distance traveled from harvest to plate.
We prepare our meals in house from whole or minimally processed ingredients.
Our chefs craft each dish using classic cooking techniques, whether they’re simmering fresh chicken stock, braising beef, sautéing seasonal vegetables, or kneading bread. Though most of our meals and bakery products are made and consumed within the same day, we also extend the seasons through preservation programs that include pickling, fermenting, jamming, and dehydrating. Cooking from scratch allows our chefs total control over our food’s flavor, appearance, and nutritional profile.
Our approach is tailor made.
With exceptional food and warm hospitality as our baseline, we design offerings around the unique goals of each client. Our program development centers around active and ongoing research within each community. In addition to working closely with administrators and decision makers, we welcome direct feedback from our customers through online surveys, focus groups, and face-to-face interaction. We value all input and work strategically on creative solutions that fully support the community.
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