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Here’s what we’ve got on the menu this week. I hope your hungry!

Mon - 03/08
Tue - 03/09 Wed - 03/10 Thu - 03/11 Fri - 03/12

Frozen Seafood Cannelloni – $20

Cannelloni shaped pasta stuffed with a mix of Lobster, Scallop, and Shrimp. Baked in a Newburg-style sauce with whipped Ricotta and fresh Parsley.

Contains Dairy
Contains Gluten
Contains Seafood
Contains Shellfish
BOUNTIFUL_CHEF
Keenan Goodwin

Keenan is the executive chef here at Bountiful. Keenan started cooking at 15 while attending his local Vocational/Technical High School for Culinary. At 16 he had his first restaurant job at The Cafe Escadrille in Burlington, where he learned a little bit of everything. After graduating high school he went on to finish his Associates in Culinary Arts & Bachelors in Culinary Management at the CIA in Hyde Park, NY. Upon returning home he has worked in restaurants in Watertown, to Kenmore Square in Boston, to right up the street here in Somerville. 

 

Throughout his career, Keenan has had the opportunity to travel to food destinations in New York City, Napa County CA, Spain, Italy and France. Keenan tries to work with as little waste as possible while focusing on local and in-season ingredients. If he can help introduce you to something new and exciting while doing so, then even better. 

Deano’s Pasta

We are fourth generation local pasta makers in Somerville, MA and happen to be one of the oldest fresh pasta companies in the country as we have been making artisan noodles, raviolis, and sauces since 1947.

Our pastas and sauces are all natural, non-gmo, locally handcrafted and hand packed to assure the highest quality.

To this day, Deano’s Pasta uses our signature 100% semolina dough and we work in small batches daily at our FDA approved factory in Somerville.

We currently participate in over 20 local farmers markets weekly, sell to several specialty grocers including Whole Foods, and many restaurants in MA.

You can also visit us at our Pasta Shop in Somerville and pick up some pastas and sauces which are being made fresh daily.

Out of stock

Cranberry Sauce Pint – $8

Fresh Cranberries cooked down with Sugar, Orange Peel, Star Anise.

Contains Dairy
Contains Gluten
BOUNTIFUL_CHEF
Keenan Goodwin

Keenan is the executive chef here at Bountiful. Keenan started cooking at 15 while attending his local Vocational/Technical High School for Culinary. At 16 he had his first restaurant job at The Cafe Escadrille in Burlington, where he learned a little bit of everything. After graduating high school he went on to finish his Associates in Culinary Arts & Bachelors in Culinary Management at the CIA in Hyde Park, NY. Upon returning home he has worked in restaurants in Watertown, to Kenmore Square in Boston, to right up the street here in Somerville. 

 

Throughout his career, Keenan has had the opportunity to travel to food destinations in New York City, Napa County CA, Spain, Italy and France. Keenan tries to work with as little waste as possible while focusing on local and in-season ingredients. If he can help introduce you to something new and exciting while doing so, then even better. 

Gift Card

Purchase a gift card for friends or family!

Clear

Maine Grain’s Rolled Oats $8

Rolled Oats by Maine Grains.

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Maine Grains

Maine Grains serves bakers, brewers, chefs and families freshly-milled, organic and heritage grains sourced from the Northeast.
By re-localizing grain production and milling we support the health and livelihood of the farmers and communities we serve. Our traditional stone milling process ensures nutrient-packed products that are full of flavor and perfect for natural fermentation baking and cooking.
Maine Grains is creating jobs, improving land use, and providing healthy food for all while serving as a successful model for thriving local economies.

5 in stock

Sweet Rowan Farmstead’s Feta Cheese $9.50

Feta Cheese by Sweet Rowan Farmstead.

7 in stock

V Smiley Preserves’ Cherry Rosehip Hibiscus Jam $6.50

Cherry Rosehip Hibiscus Jam by V Smiley Preserves.

Screen Shot 2021-02-18 at 1.11.57 PM
V Smiley Preserves

Born on my parents’ farm in Vermont I am the child of two 1970’s back-to-the landers. The upbringing gave me absolute comfort in the kitchen and deep admiration for food craft.
My mother milked cows and made yogurt on our kitchen woodstove, delivering mason jars of yogurt for sale to stores and homes. My father fixed fences, turned the grassland to hay each summer and homeschooled his children. Our school year circled around the growing season. Food lay at the center of life. As a child this produced many discomforts. Mandatory chores, mulching, weeding, wood-hauling and putting hay in the barn made childhood more about labor than play. But the upbringing gave me absolute comfort in the kitchen and deep admiration for food craft. I had the privilege of cooking in the kitchens of Chefs Renee Erickson and Matt Dillon. After nine years on the west coast, spent in Los Angeles, Whidbey Island, and Seattle, I returned home with my partner Amy to the farm in New Haven Vermont. Here, with my mother and Amy, we are finding our way into the next, productive iteration of this farm
I love honey. I generally let it rule among sweeteners in my kitchen, but for preserves it’s not the classical choice.
In my early twenties, besieged by health issues, I stopped eating all sweeteners except for honey and fruit and adopted what is now referred to as a low-inflammation diet. I followed a protocol called the Special Carbohydrate Diet. I wanted to reset and improve my gut health. Strangely, getting sick propelled me into professional cooking. As I used diet to work on health, I spent more time in the kitchen. I stopped eating out. Making my own mayonnaise and mustard, replacing grocery store staples with my own versions only heightened my food curiosity. I wanted skills and I wanted to cook for others.While working in restaurant kitchens I kept it to myself that at home I cooked, baked, pickled and jammed with honey instead of sugar. In a restaurant kitchen, it’s easy to get caught up in ‘doing the right thing’, knowing the correct method for frying eggs, knowing there’s five ways to fry an egg, and knowing which way your boss wants their egg fried.As a young cook I was very self-aware. I wanted to learn without letting on how much I truly didn’t know. I worried someone would call me naïve for making jam with honey.

I found the 1979 book called “Putting It Up With Honey” at the library. It’s written by California backyard farmer Susan Geiskopf. “Okay,” I thought, “maybe I’m not crazy for wanting to make preserves with honey.” I wondered, what was preserving like before sugar was the everyday staple it is now? Was honey more important for preserving then? Sugar is this magical substance, kind of like white flour. The textures and flavors attainable with these ingredients are inimitable, but when I read over and over in preserving books that you can’t make jam with only honey, I just didn’t believe it.
Preserves stand for potential; fruit harvested and stowed out of utility, out of anticipation, out of imaginings of the sweet breakfast in winter or succulent dinner promised by a jar of preserves. In the hustle of working in a restaurant kitchen, I’ve savored the preserving projects. Preserves are the patient characters in the kitchen and pantry. They won’t be rushed and unlike so much of what we cook in a restaurant kitchen, preserves benefit from sitting for a couple of weeks.I discovered Rachel Saunder’s “The Blue Chair Jam Cookbook” when she held a round of classes in a Seattle teaching kitchen. At the time, Rachel ran a jam company in Oakland, CA. The Blue Chair Jam Cookbook is a picturesque dissertation on preserving fruit. The cookbook teaches how to make beautiful preserves, the kind studded with chunks of fruit, rich with color, and deep with ripe fruit flavor. I used Rachel Saunders’ work as the springboard for researching and developing recipes that use only fruit and honey and the occasional infusion of spices, herbs, and liqueurs.
I started V Smiley Preserves knowing eventually I’d move home to the family farm and land in New Haven Vermont. It had been years since my parent’s farmstead produced much more than hay. Pasture filled in with honeysuckle, my father has passed away, the fruit trees lost their shape. In 2015, we started referring to the New Haven parcel as Lil To Do Farm.

Saying it always makes me smile.

‘Lil To Do’ is ironic and an earnest nod to Amy’s low intervention farming approach inspired by Masanobu Fukuoka. Slowly each year, my mother, Amy and I plant more fruit, picking out difficult to find, unusual varieties and items that we could never have in too much quantity. There are never enough currants and raspberries and plums. I love them. Since returning to Vermont, I’ve cultivated ties to local fruit growers, building flavors around one farm’s gooseberry varieties or their massive black raspberry harvests. I want to maintain those relationships and plant accordingly, complementing, not competing in what we grow at Lil To Do Farm. That means jostaberries, honeyberry and lots of herbs and flowers that go into the preserves. As I considered starting a jam company in 2012, I saw the preserves ultimately fitting into a larger, farm driven business. I wanted to get back to restaurant cooking and hospitality with the family farm as the reason, the source, the inspiration. For a long time, I thought this meant building a commercial venture on the farm, but slowly as I settled into life here in Vermont, I realized it made more sense—in our rural, sleepy state—to head to Main St, but which Main Street? And with what money? And that’s where we find ourselves now, working through those questions towards creating a brick and mortar location for V Smiley Preserves and Lil To Do Farm. Every jar you take home from the Shop gets us closer!

3 in stock

V Smiley Preserves’ Lavender Blackberry Rhubarb Jam $6.50

Lavender Blackberry Rhubarb Jam by V Smiley Preserves.

Screen Shot 2021-02-18 at 1.11.57 PM
V Smiley Preserves

Born on my parents’ farm in Vermont I am the child of two 1970’s back-to-the landers. The upbringing gave me absolute comfort in the kitchen and deep admiration for food craft.
My mother milked cows and made yogurt on our kitchen woodstove, delivering mason jars of yogurt for sale to stores and homes. My father fixed fences, turned the grassland to hay each summer and homeschooled his children. Our school year circled around the growing season. Food lay at the center of life. As a child this produced many discomforts. Mandatory chores, mulching, weeding, wood-hauling and putting hay in the barn made childhood more about labor than play. But the upbringing gave me absolute comfort in the kitchen and deep admiration for food craft. I had the privilege of cooking in the kitchens of Chefs Renee Erickson and Matt Dillon. After nine years on the west coast, spent in Los Angeles, Whidbey Island, and Seattle, I returned home with my partner Amy to the farm in New Haven Vermont. Here, with my mother and Amy, we are finding our way into the next, productive iteration of this farm
I love honey. I generally let it rule among sweeteners in my kitchen, but for preserves it’s not the classical choice.
In my early twenties, besieged by health issues, I stopped eating all sweeteners except for honey and fruit and adopted what is now referred to as a low-inflammation diet. I followed a protocol called the Special Carbohydrate Diet. I wanted to reset and improve my gut health. Strangely, getting sick propelled me into professional cooking. As I used diet to work on health, I spent more time in the kitchen. I stopped eating out. Making my own mayonnaise and mustard, replacing grocery store staples with my own versions only heightened my food curiosity. I wanted skills and I wanted to cook for others.While working in restaurant kitchens I kept it to myself that at home I cooked, baked, pickled and jammed with honey instead of sugar. In a restaurant kitchen, it’s easy to get caught up in ‘doing the right thing’, knowing the correct method for frying eggs, knowing there’s five ways to fry an egg, and knowing which way your boss wants their egg fried.As a young cook I was very self-aware. I wanted to learn without letting on how much I truly didn’t know. I worried someone would call me naïve for making jam with honey.

I found the 1979 book called “Putting It Up With Honey” at the library. It’s written by California backyard farmer Susan Geiskopf. “Okay,” I thought, “maybe I’m not crazy for wanting to make preserves with honey.” I wondered, what was preserving like before sugar was the everyday staple it is now? Was honey more important for preserving then? Sugar is this magical substance, kind of like white flour. The textures and flavors attainable with these ingredients are inimitable, but when I read over and over in preserving books that you can’t make jam with only honey, I just didn’t believe it.
Preserves stand for potential; fruit harvested and stowed out of utility, out of anticipation, out of imaginings of the sweet breakfast in winter or succulent dinner promised by a jar of preserves. In the hustle of working in a restaurant kitchen, I’ve savored the preserving projects. Preserves are the patient characters in the kitchen and pantry. They won’t be rushed and unlike so much of what we cook in a restaurant kitchen, preserves benefit from sitting for a couple of weeks.I discovered Rachel Saunder’s “The Blue Chair Jam Cookbook” when she held a round of classes in a Seattle teaching kitchen. At the time, Rachel ran a jam company in Oakland, CA. The Blue Chair Jam Cookbook is a picturesque dissertation on preserving fruit. The cookbook teaches how to make beautiful preserves, the kind studded with chunks of fruit, rich with color, and deep with ripe fruit flavor. I used Rachel Saunders’ work as the springboard for researching and developing recipes that use only fruit and honey and the occasional infusion of spices, herbs, and liqueurs.
I started V Smiley Preserves knowing eventually I’d move home to the family farm and land in New Haven Vermont. It had been years since my parent’s farmstead produced much more than hay. Pasture filled in with honeysuckle, my father has passed away, the fruit trees lost their shape. In 2015, we started referring to the New Haven parcel as Lil To Do Farm.

Saying it always makes me smile.

‘Lil To Do’ is ironic and an earnest nod to Amy’s low intervention farming approach inspired by Masanobu Fukuoka. Slowly each year, my mother, Amy and I plant more fruit, picking out difficult to find, unusual varieties and items that we could never have in too much quantity. There are never enough currants and raspberries and plums. I love them. Since returning to Vermont, I’ve cultivated ties to local fruit growers, building flavors around one farm’s gooseberry varieties or their massive black raspberry harvests. I want to maintain those relationships and plant accordingly, complementing, not competing in what we grow at Lil To Do Farm. That means jostaberries, honeyberry and lots of herbs and flowers that go into the preserves. As I considered starting a jam company in 2012, I saw the preserves ultimately fitting into a larger, farm driven business. I wanted to get back to restaurant cooking and hospitality with the family farm as the reason, the source, the inspiration. For a long time, I thought this meant building a commercial venture on the farm, but slowly as I settled into life here in Vermont, I realized it made more sense—in our rural, sleepy state—to head to Main St, but which Main Street? And with what money? And that’s where we find ourselves now, working through those questions towards creating a brick and mortar location for V Smiley Preserves and Lil To Do Farm. Every jar you take home from the Shop gets us closer!

3 in stock

V Smiley Preserves’ Monterrey Cherry September Plum Jam $6.50

Monterrey Cherry September Plum Jam by V Smiley Preserves.

Screen Shot 2021-02-18 at 1.11.57 PM
V Smiley Preserves

Born on my parents’ farm in Vermont I am the child of two 1970’s back-to-the landers. The upbringing gave me absolute comfort in the kitchen and deep admiration for food craft.
My mother milked cows and made yogurt on our kitchen woodstove, delivering mason jars of yogurt for sale to stores and homes. My father fixed fences, turned the grassland to hay each summer and homeschooled his children. Our school year circled around the growing season. Food lay at the center of life. As a child this produced many discomforts. Mandatory chores, mulching, weeding, wood-hauling and putting hay in the barn made childhood more about labor than play. But the upbringing gave me absolute comfort in the kitchen and deep admiration for food craft. I had the privilege of cooking in the kitchens of Chefs Renee Erickson and Matt Dillon. After nine years on the west coast, spent in Los Angeles, Whidbey Island, and Seattle, I returned home with my partner Amy to the farm in New Haven Vermont. Here, with my mother and Amy, we are finding our way into the next, productive iteration of this farm
I love honey. I generally let it rule among sweeteners in my kitchen, but for preserves it’s not the classical choice.
In my early twenties, besieged by health issues, I stopped eating all sweeteners except for honey and fruit and adopted what is now referred to as a low-inflammation diet. I followed a protocol called the Special Carbohydrate Diet. I wanted to reset and improve my gut health. Strangely, getting sick propelled me into professional cooking. As I used diet to work on health, I spent more time in the kitchen. I stopped eating out. Making my own mayonnaise and mustard, replacing grocery store staples with my own versions only heightened my food curiosity. I wanted skills and I wanted to cook for others.While working in restaurant kitchens I kept it to myself that at home I cooked, baked, pickled and jammed with honey instead of sugar. In a restaurant kitchen, it’s easy to get caught up in ‘doing the right thing’, knowing the correct method for frying eggs, knowing there’s five ways to fry an egg, and knowing which way your boss wants their egg fried.As a young cook I was very self-aware. I wanted to learn without letting on how much I truly didn’t know. I worried someone would call me naïve for making jam with honey.

I found the 1979 book called “Putting It Up With Honey” at the library. It’s written by California backyard farmer Susan Geiskopf. “Okay,” I thought, “maybe I’m not crazy for wanting to make preserves with honey.” I wondered, what was preserving like before sugar was the everyday staple it is now? Was honey more important for preserving then? Sugar is this magical substance, kind of like white flour. The textures and flavors attainable with these ingredients are inimitable, but when I read over and over in preserving books that you can’t make jam with only honey, I just didn’t believe it.
Preserves stand for potential; fruit harvested and stowed out of utility, out of anticipation, out of imaginings of the sweet breakfast in winter or succulent dinner promised by a jar of preserves. In the hustle of working in a restaurant kitchen, I’ve savored the preserving projects. Preserves are the patient characters in the kitchen and pantry. They won’t be rushed and unlike so much of what we cook in a restaurant kitchen, preserves benefit from sitting for a couple of weeks.I discovered Rachel Saunder’s “The Blue Chair Jam Cookbook” when she held a round of classes in a Seattle teaching kitchen. At the time, Rachel ran a jam company in Oakland, CA. The Blue Chair Jam Cookbook is a picturesque dissertation on preserving fruit. The cookbook teaches how to make beautiful preserves, the kind studded with chunks of fruit, rich with color, and deep with ripe fruit flavor. I used Rachel Saunders’ work as the springboard for researching and developing recipes that use only fruit and honey and the occasional infusion of spices, herbs, and liqueurs.
I started V Smiley Preserves knowing eventually I’d move home to the family farm and land in New Haven Vermont. It had been years since my parent’s farmstead produced much more than hay. Pasture filled in with honeysuckle, my father has passed away, the fruit trees lost their shape. In 2015, we started referring to the New Haven parcel as Lil To Do Farm.

Saying it always makes me smile.

‘Lil To Do’ is ironic and an earnest nod to Amy’s low intervention farming approach inspired by Masanobu Fukuoka. Slowly each year, my mother, Amy and I plant more fruit, picking out difficult to find, unusual varieties and items that we could never have in too much quantity. There are never enough currants and raspberries and plums. I love them. Since returning to Vermont, I’ve cultivated ties to local fruit growers, building flavors around one farm’s gooseberry varieties or their massive black raspberry harvests. I want to maintain those relationships and plant accordingly, complementing, not competing in what we grow at Lil To Do Farm. That means jostaberries, honeyberry and lots of herbs and flowers that go into the preserves. As I considered starting a jam company in 2012, I saw the preserves ultimately fitting into a larger, farm driven business. I wanted to get back to restaurant cooking and hospitality with the family farm as the reason, the source, the inspiration. For a long time, I thought this meant building a commercial venture on the farm, but slowly as I settled into life here in Vermont, I realized it made more sense—in our rural, sleepy state—to head to Main St, but which Main Street? And with what money? And that’s where we find ourselves now, working through those questions towards creating a brick and mortar location for V Smiley Preserves and Lil To Do Farm. Every jar you take home from the Shop gets us closer!

Out of stock

V Smiley Preserves’ Strawberry Italian Plum Rosewater Jam $6.50

Strawberry Italian Plum Rosewater Jam by V Smiley Preserves.

Screen Shot 2021-02-18 at 1.11.57 PM
V Smiley Preserves

Born on my parents’ farm in Vermont I am the child of two 1970’s back-to-the landers. The upbringing gave me absolute comfort in the kitchen and deep admiration for food craft.
My mother milked cows and made yogurt on our kitchen woodstove, delivering mason jars of yogurt for sale to stores and homes. My father fixed fences, turned the grassland to hay each summer and homeschooled his children. Our school year circled around the growing season. Food lay at the center of life. As a child this produced many discomforts. Mandatory chores, mulching, weeding, wood-hauling and putting hay in the barn made childhood more about labor than play. But the upbringing gave me absolute comfort in the kitchen and deep admiration for food craft. I had the privilege of cooking in the kitchens of Chefs Renee Erickson and Matt Dillon. After nine years on the west coast, spent in Los Angeles, Whidbey Island, and Seattle, I returned home with my partner Amy to the farm in New Haven Vermont. Here, with my mother and Amy, we are finding our way into the next, productive iteration of this farm
I love honey. I generally let it rule among sweeteners in my kitchen, but for preserves it’s not the classical choice.
In my early twenties, besieged by health issues, I stopped eating all sweeteners except for honey and fruit and adopted what is now referred to as a low-inflammation diet. I followed a protocol called the Special Carbohydrate Diet. I wanted to reset and improve my gut health. Strangely, getting sick propelled me into professional cooking. As I used diet to work on health, I spent more time in the kitchen. I stopped eating out. Making my own mayonnaise and mustard, replacing grocery store staples with my own versions only heightened my food curiosity. I wanted skills and I wanted to cook for others.While working in restaurant kitchens I kept it to myself that at home I cooked, baked, pickled and jammed with honey instead of sugar. In a restaurant kitchen, it’s easy to get caught up in ‘doing the right thing’, knowing the correct method for frying eggs, knowing there’s five ways to fry an egg, and knowing which way your boss wants their egg fried.As a young cook I was very self-aware. I wanted to learn without letting on how much I truly didn’t know. I worried someone would call me naïve for making jam with honey.

I found the 1979 book called “Putting It Up With Honey” at the library. It’s written by California backyard farmer Susan Geiskopf. “Okay,” I thought, “maybe I’m not crazy for wanting to make preserves with honey.” I wondered, what was preserving like before sugar was the everyday staple it is now? Was honey more important for preserving then? Sugar is this magical substance, kind of like white flour. The textures and flavors attainable with these ingredients are inimitable, but when I read over and over in preserving books that you can’t make jam with only honey, I just didn’t believe it.
Preserves stand for potential; fruit harvested and stowed out of utility, out of anticipation, out of imaginings of the sweet breakfast in winter or succulent dinner promised by a jar of preserves. In the hustle of working in a restaurant kitchen, I’ve savored the preserving projects. Preserves are the patient characters in the kitchen and pantry. They won’t be rushed and unlike so much of what we cook in a restaurant kitchen, preserves benefit from sitting for a couple of weeks.I discovered Rachel Saunder’s “The Blue Chair Jam Cookbook” when she held a round of classes in a Seattle teaching kitchen. At the time, Rachel ran a jam company in Oakland, CA. The Blue Chair Jam Cookbook is a picturesque dissertation on preserving fruit. The cookbook teaches how to make beautiful preserves, the kind studded with chunks of fruit, rich with color, and deep with ripe fruit flavor. I used Rachel Saunders’ work as the springboard for researching and developing recipes that use only fruit and honey and the occasional infusion of spices, herbs, and liqueurs.
I started V Smiley Preserves knowing eventually I’d move home to the family farm and land in New Haven Vermont. It had been years since my parent’s farmstead produced much more than hay. Pasture filled in with honeysuckle, my father has passed away, the fruit trees lost their shape. In 2015, we started referring to the New Haven parcel as Lil To Do Farm.

Saying it always makes me smile.

‘Lil To Do’ is ironic and an earnest nod to Amy’s low intervention farming approach inspired by Masanobu Fukuoka. Slowly each year, my mother, Amy and I plant more fruit, picking out difficult to find, unusual varieties and items that we could never have in too much quantity. There are never enough currants and raspberries and plums. I love them. Since returning to Vermont, I’ve cultivated ties to local fruit growers, building flavors around one farm’s gooseberry varieties or their massive black raspberry harvests. I want to maintain those relationships and plant accordingly, complementing, not competing in what we grow at Lil To Do Farm. That means jostaberries, honeyberry and lots of herbs and flowers that go into the preserves. As I considered starting a jam company in 2012, I saw the preserves ultimately fitting into a larger, farm driven business. I wanted to get back to restaurant cooking and hospitality with the family farm as the reason, the source, the inspiration. For a long time, I thought this meant building a commercial venture on the farm, but slowly as I settled into life here in Vermont, I realized it made more sense—in our rural, sleepy state—to head to Main St, but which Main Street? And with what money? And that’s where we find ourselves now, working through those questions towards creating a brick and mortar location for V Smiley Preserves and Lil To Do Farm. Every jar you take home from the Shop gets us closer!

5 in stock

Wild Acres Farm Honey – $12

Honey from Wild Acre Farms in Massachusetts.

4 in stock

Frozen Baked Shepherd’s Pie – $23

Classic Baked Shepherd’s Pie made with ground Lamb and Beef with a mix of Vegetables, Herbs, and Mashed Potato.

Contains Dairy
Contains Gluten
BOUNTIFUL_CHEF
Keenan Goodwin

Keenan is the executive chef here at Bountiful. Keenan started cooking at 15 while attending his local Vocational/Technical High School for Culinary. At 16 he had his first restaurant job at The Cafe Escadrille in Burlington, where he learned a little bit of everything. After graduating high school he went on to finish his Associates in Culinary Arts & Bachelors in Culinary Management at the CIA in Hyde Park, NY. Upon returning home he has worked in restaurants in Watertown, to Kenmore Square in Boston, to right up the street here in Somerville. 

 

Throughout his career, Keenan has had the opportunity to travel to food destinations in New York City, Napa County CA, Spain, Italy and France. Keenan tries to work with as little waste as possible while focusing on local and in-season ingredients. If he can help introduce you to something new and exciting while doing so, then even better. 

5 in stock

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