Food Philosophy
“Eating is about the art of creative ceremony, honest nourishment, & sacred connection.”
Together, these worlds create a cuisine that is bold, soulful, comforting, wild, and deeply nourishing.
Chef MK Webb cooks from a place where land, lineage, and spirit meet. Her philosophy is rooted in a tri-regional identity — Texas–Appalachian–Californian — each shaping her food with its own unique wisdom.
From Texas, she carries the warmth of hospitality, the instinct to nourish big, and the belief that meals are meant to bring people together.
From Appalachia, she carries heritage foodways, farming traditions, fermentation, and the deep respect for soil that forms the backbone of every ingredient.
From California, she draws inspiration from native foods, wild herbs, biodiverse landscapes, and a culture that celebrates seasonal abundance.
Rooted in Three Landscapes
Texan - hospitality, comfort, feeding people generously
Appalachian– farming, traditional cooking skills, fermentation
Californian - wild herbs, regenerative food systems, seasonal abundance
NO SEED OILS.
LOCAL & ORGANIC.
We go the extra mile to make sure your food is served with the highest intention, in right relationship with the plants, people, and animals involved in processing and making of the feast. We hunt and forage for the finest ingredients and create menus that embrace and celebrate local abundance, while keeping in mind the impact of the food systems that we exist in.