The Chametz

06/13/2025

06/10/2024

we’ve been laying low for the past few months cooking up something big. stayed tuned ~

01/31/2024

maine scallop ceviche. holy basil. chametz apples. citrus.

we’re planning our grow for this year on the farm. at the moment we’ll be aiming to regrow several landrace varietals that did well for us last season, including chupon de malinalco tomatillos, fish peppers, 1500 year old cave beans, fioretto 60 cauliflower, senshu kinukawa mizu eggplant and tondo scuro di piacenza.

01/06/2024

maine scallop. candied green strawberry. citrus cure. lemon balm.

12/20/2023

maine grains bao, tare eggplant, achar pickles, quail egg

12/13/2023

reminiscing about summertime birthdays.

tiropita. fennel.

12/09/2023

The bounties of this year’s harvest. Our farm is biodynamic, living soil with no chemical inputs. This year, the soil ecosystem health was so dialed in that we didn’t have to water anything. Pictured includes purple tomatillos, zephyr summer squash, habanada peppers, ajvarkski peppers, orange manzano peppers, beit alpha cucumbers, indigo blue chocolate tomatoes and so much more.

Join us to bring this bounty to your plates. Contribute to our Kickstarter (link in bio) to pledge your support today. We can’t make this happen without your help.

12/04/2023

We are thrilled to officially announce that we are launching our Kickstarter tomorrow. Visit the link in the bio or directly at tinyurl.com/thechametz to get early access to incredible rewards, including personalized recipe post cards, early bird specials on our signature pre-fixe, premium chef’s aprons and more.

We’re a worker-owned collective, which means we are not taking any investment for equity. This makes it even more imperative to contribute to our .

It was a very difficult decision to ask for help in this way. Neither of our co-founders have fundraised before, but the vision for a fine dining restaurant and hospitality group that flips the existing extractive model on its head is not just a nice-to-have; it’s a necessity. We know there’s a sustainable way to provide exceptional experiences, both to those who provide it and to the land.

Our vision is to be the first hospitality collective that only serves food grown within 100 miles. We intend to use the collective models to ensure access to not just livable wages, but thriveable wages. Access to fully covered healthcare, childcare, food and housing. We know we have big dreams, but the financials are there to back up the sustainability of the concept.

We need help with startup costs to get our first phase launched. This can’t happen without you.

(pictured: lobster, halibut and scallop “gefilte fish” wrapped in squash blossom glazed with halibut aspic, toasted lobster brioche, bitters herbs and flowers paired with tart cherry liquor)

12/01/2023

porcelet. squash blossom. chestnut puree. nasturtium. lions mane.

11/16/2023

Gearing up for the holidays like 💁🧑‍🎄🍄

stay tuned for some big news on how you can eat

08/23/2023

green tomato and coconut curry poori. hibiscus and tamarind chutney. basmati rice.

08/16/2023

summer strawberry semifreddo. lavender shortbread. shaved peach. glazed blackberries. fresh gooseberries. almond praline. chametz basil flowers.