As part of our transition to a plant-based menu, it was important for us to build a deeper connection to the ingredients we use in our kitchen. In 2021, we partnered with Chef Daniel Humm’s friend, Maciek Kobielski, to create Magic Farms on his family’s land in Hoosick Falls, New York.

What began as a passion project for Maciek has become a full-time career. The farm now spans four acres of fields and seven high tunnels, growing produce exclusively for our seasonal menus.

At the restaurant, this partnership has profoundly influenced our craft, fostering an ongoing dialogue between chef and farmer that shapes every menu. Our team collaborates with Maciek to plan menus around his harvest cycles and crop rotations, mapping out seasons in advance.

Maciek grows each vegetable to our specifications using pesticide-free, regenerative techniques, with harvests peaking in the warmer months. This ensures access to the freshest, most flavorful produce year-round and allows each menu to reflect the best of the Northeast’s seasons.