We’re a husband and wife chef/farmer/writing team. We had a fantastic little restaurant. Then we had a fantastic little homeless restaurant and a great little farm. Then the farm house decided to collapse a little.
So we moved towns, had a baby and changed our life a little.
While we wait for just the right space, we’re cooking private dinners and collecting our recipes into a book, A Plot to Eat.
This is a site that combines all of that.
Most of these recipes are inspired by what we grew and, hopefully, grow in 2017.
Erik Cannella is a Culinary Institute of America (Hyde Park 1993) graduate whose ability to cook is only rivaled by his ability to create a successful eatery. His recipes have been published in Bon Apetit, The New York Times and a couple of books.
Adrianne Young is a writer, a boots-on-the-ground professional cook and deep organic farmer.
Together, we grow, harvest, cook, make wine, turn some of it into vinegar, write and consult.
Have something to tell us? Head on over to our contact page.