Journal
Stories from the kitchen, the field, and the river's edge
Stories from the kitchen, the field, and the river's edge
Seasonal dispatches, farmer spotlights, recipes, and the occasional rambling about why ingredients matter.
As the frost retreats and the first greens push through, our kitchen is buzzing with anticipation. Here's a sneak peek at what we're planning for the spring menu — from ramp pesto to strawberry-rhubarb desserts.
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We visited three of our partner farms this month to see how winter growing is evolving in Ohio. From heated greenhouses to root cellars, these farmers are rewriting the rules of seasonal eating.
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Our head sommelier Catherine Walsh shares her approach to pairing wine with seasonal cuisine — and why the best pairing isn't always the one you'd expect. Plus: three wines to try at home.
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From milestone birthdays to corporate retreats, our River Room has hosted hundreds of memorable events. Here's what we've learned about making private dining truly special.
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