Salt and Limes

The Reserve at Grogg's Green Barn

It was not my first time at Grogg's Green Barn, I have been a customer for years. In fact, I think I spent about $500 on dirt this spring for my raised garden beds. When I initially heard their plan for a private dining restaurant in the former hydroponic room, I was skeptical. When they told me they owned the land behind the garden center (literally their Grandma's old house) and they were turning it into more gardens and an orchard for the restaurant, I was intrigued. When they told me they hired Matt Owens, formerly of Canebrake and Torero, as their Executive Chef, I was excited. When I arrived and saw the transformation into an elegant, open, bright dining room with a hand crafted countertop and grand bouquets of fresh flowers, I was amazed. It was kind of like if you owned a barn but you were a rich farmer and super classy but still liked to party.

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The Complexity of Olive Oil

After recently having an amazing garden salad, I asked the waitress what was in the dressing. She told me it was only Balsamic vinegar and extra virgin olive oil. I quickly realized I needed to buy better raw ingredients for use at home. Before buying anything, I did some research. I quickly realized that Olive oil is much more complex than I had previously thought.