Where to Find
Local Sources
CSA Drop-off Locations
Field and Flour is about rekindling the relationship people have had with food throughout history. We do this through responsible sourcing and by using ancient techniques like fermentation (hello, sourdough) and preservation — paired with modern tools and methods.
Over the last five or so years of Noah’s cooking career he has sought out restaurants that focus on local and sustainable sourcing, and that philosophy has carried over into his own personal chef business. At a surface level, Noah seeks out the best ingredients from local farmers, who must ensure high quality to compete with grocery stores. Noah had the following to say regarding sustainable food sourcing…
When you dig a little deeper you find that most local farmers are great caretakers of the land, and they practice sustainable techniques to ensure that generations to come can continue to grow food and sustain themselves. There is history in food, and ingredients that humans have survived on for thousands of years that are being replaced by faster growing and more profitable ones. The tradeoff is that these faster and more profitable ingredients almost always have less nutrients and flavor. When we trade quality for convenience it leads to more negative experiences, and we write off ingredients and say that
we don't like them. No wonder so many people are bored with their food!
Noah's creation of dishes is fueled by his pragmatic approach to cooking - his dishes are approachable and unique without being pretentious. One of his favorite things to do as a chef is to change people's minds when they say they don't like certain ingredients. He believes that one tasteless tomato that you had in January fifteen years ago shouldn't stop you from
experiencing the joy that an heirloom tomato in August can bring!
Field and Flour’s business goal is to make more people aware of the quality of food that is available in this community. Through their dinner parties and dining experiences it is Noah’s goal to inspire each guest to take the time to seek out the ingredients that he found for that event. Sure, he has a few techniques and tricks up his sleeve, but the focus of his food is always the ingredient. His style leans mostly on Italian and Japanese influence and finding excellence in simplicity. He focuses heavily on seasonality, using the best ingredients when they are of the best quality.
Growing Practices
Agritourism Activities
- Farm to Table Events
- Seasonal Events
