The farm at Plas is a culmination of years as a chef preparing farm to table meals, a childhood spent running through raspberry fields and climbing citrus trees, summers in dairy country in upstate New York, travels throughout Europe, Asia, and the US, and an adulthood spent wandering farmers markets instead of malls. 

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With a menu and a vision in mind, and a firm belief in sustainability, the culinary gardens have been designed with not only the guest in mind, but the ability to give back to nature in as many ways as possible.

 

A wildflower garden provides not only sustainable decor, but ample sources for the onsite beehives that will provide pollinators for the fruit and vegetables in the culinary garden, and will provide honey for endless culinary uses. Harvests will be done at the peak of ripeness to be featured fresh, roasted, or processed for use in alternating seasons for events on the property. 

 

Tours of the gardens and cooking classes will be provided throughout the year.  

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The Plas farmstand will feature seasonal goods from the property. 

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