Self-taught chef-owner Parker Bosley grew up on a farm, learning the rhythm of the seasons. But he claims his travels to France in his younger years inspired his dedication to fresh, regional products that defines his cooking philosophy. At age 65, he admits the day-to-day cooking now falls more to restaurant chef Andy Strizak, leaving Bosley and business partner Jeff Jaskiel time to research and forage for items not only for the restaurant’s use but also to sell at the area’s farmers market. Whereas Bosley once worked with what local farmers had to offer, his efforts now focus on reintroducing heritage breeds of poultry and livestock that are difficult to procure, such as Belle Rouge chickens and purebred Berkshire hogs. He also relies on hoophouses and other traditional methods to prolong his produce supply through the cold winter months, extending the season for green beans, brussels sprouts and other green vegetables as long as possible and to hold off the need for squash because “you know you’re going to have that for awhile,” he chuckles.