Founder and Executive Chef, The Farm House
My personal cast iron is fourth generation. It’s so special that I’m able to pick up the skillet that my mom, my grandfather, and great-grandfather used in their lifetimes. Each scratch and stain tells a story. Every day, the seasoned iron reminds me where I am from and how my family depended on farming and home-cooked meals.
We serve the cast-iron fried salmon patties from my childhood, with the addition of béarnaise sauce, at The Farm House.