Blue Goose Farm: From Farm to Table
Join chef and Blue Goose Farm manager Keenan McVey as he takes us from harvest on the farm and the delivery process, to arrival at the restaurant for inspection and the creation of a delicious dish with business partner and fellow chef Matty Matheson.
From Farm to Table
Lee Valley Perennial Spade
$56.50
Set of 2 Mini Garden Shears
$26.50
Berry Scoop
$36.00
Over-the-Sink Colander
$29.00
Peasant Chef's Knife
$59.00
Epicurean Prep Cutting Boards
From: $25.50
Hand Grater
$9.90
Crinkle Cutter
$8.90
Set of 2 Silicone Steam Cookers
$49.50
Le Thiers Bistro Knives
From: $65.00
Magnetic Trivet
$21.00
Countertop Compost Pail
$68.50