Francis Pitt has made a name for himself in farm-to-table organics, working at restaurants in Portland, Seattle and Burlington, Vermont. While he has a taste for the extreme, most of his restaurant’s top sellers are much more down-to-earth, regularly featuring mushrooms gathered from the slopes of the Cascades, and fresh wild-caught seafood from the Oregon coast. Inspired by trends in Portland, his latest restaurant offers the ultimate chef’s table: dinner begins in the morning at his island collective farm, and 4 lucky guests every week get to follow the food, literally, from the field to the plate! Francis is a firm believer that you are what you eat — do you really want to be a chemistry set?
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Latest posts by Francis Pitt (see all)
- Reclaimed Spruce for Paneling, Walls, Flooring, and Furniture - February 16, 2019
- 4 Great Ways to Maximize Soup Sales - February 16, 2019
- 4 Important Benefits Associated with Juicing - February 6, 2019