Dating back to the 1980’s we’ve had a tie to the Anderson Acres farm. Don Staber and Jay Anderson established an arrangement for produce at that time that included potatoes, corn, zucchini seasonally. It was before most restaurants were really thinking about local farms and the “Farm to Table” claims hadn’t really begun. Just made good sense to Don to work with locals when and where he could. To support those who support you.
One night during dinner service, sometime around 2004 or 2005, Jay’s son Joe dropped off some corn, tomatoes and squash in the bed of his pickup truck. Mike Staber and I went out to say hi and help unload. If you know Joe you know his infectious grin and friendly demeanor. Joe was also quite the entrepreneur. He just happened to have a whole bunch of melons, corn and tomatoes that weren’t promised. He hung around and sold it all to customers in the parking lot. Wasn’t long before Joe introduced me to his brother, Dan. Again, a super nice young man with a big smile and bigger heart. By the end of that summer we were using Anderson Acres angus for all of our burgers. We still do. Garlic, tomatoes, eggplant, squash, burger etc. the path from our kitchen door to the Anderson farm is well worn. I can’t tell you how many times people have praised our burgers and asked about their source. It’s a big thrill for me when there just happens to be an Anderson in the room and I point at them and say “ask that guy!”
Saturday morning I had the opportunity to spend about an hour in the kitchen with Dan Anderson and his son, Colin. Not surprisingly, another respectful, hardworking likable young man. Colin has introduced lamb to the family farm. Not just any lamb, however. He’s raising a breed known as Tunis. Of African origin, it was actually the breed George Washington raised in his Virginia farm. We talked about feed, climate, growth rate, processing, butchering. Farming. And college. We trimmed a few pieces of lamb. We’ll have some of Colin’s lamb racks on the menu until we run out. I have cooked a lot of lamb over the years. Eaten a lot too. This lamb, considered the Wagyu of lamb, is incredibly marbled, tender, delicious. Among the best I’ve ever had.
Anderson Acres. Three generations.
We’re so very grateful for our local farming families. So proud to put their name on our menu.
Spring forward. Take a nap. Spring forward again. Gonna be a good week in our town.
We are grateful that you are here to support this establishment, local farms and these talented artists.
Pet the dog
Kiss the chef
Hug a farmer
Tip the band
ENJOY BEEF
