Lots of restaurants offer farm-to-table cuisine. But at Summer Winter the farm is at your table.
“We have a philosophy, which is that the food has to be from the very best ingredients,” says Chef Clark Frasier, who along with Chef Mark Gaier created Summer Winter. “If you can grow it yourself, make it yourself.”
Chefs Mark and Clark won a James Beard award for their flagship restaurant Arrows in Ogunquit, Maine, where they cure charcuterie, forage fiddleheads from the surrounding woods, and grow most of the restaurant’s produce on their one-acre farm. At Summer Winter, every seat faces the year-round greenhouse, where a riot of rainbow-hued tomatoes, white fantasia eggplant, sunset-colored nasturtium and herbs from chervil to lemongrass provide eye candy, as well as nearly half the restaurant’s ingredients. The other half comes from farms just down the road.