Floras Field kitchen is about handmade food using our farm fresh ingredients. Our goal is to create a healthy family meal with a sense of place.
Our day begins at four in the morning when Jose the baker arrives to fire the wood oven. Working with sourdough cultures and pre ferments he makes loaves of Pain L'ancienne baguette, ciabatta, sourdough, focaccia, whole wheat and herb breads.
Chefs, cooks, stewards, the butcher and farm hands begin arriving after first light. Throughout the morning produce comes in to be washed and prepped while the line gets fired up to prepare the first meals- through dinner there is harvesting going hand in hand with cooking.
All meats served at Floras Field Kitchen come from our nearby 150-acre ranch where animals are humanely raised on diets that do not include hormones or antibiotics.
In the evening, and for Sunday brunches, the wood-burning oven becomes Mamas pizzeria. We make Neapolitan style pizza with fresh mozzarella and dough that is built over time and handled lightly.