Summer Kitchens were used for preserving the bounty of the farm before the days of air conditioning. This was where the harvest was transformed into delicious meals and preserves were made to last the winter. These small buildings found behind large farm houses were the center of communal cooking and gathering.
Our Summer Kitchen, in the heart of Berkeley, is a modern interpretation of this classic idea. We strive to be our community's summer kitchen-a place filled with ingredients from local farms, delicious meals cooked fresh daily, and local food craft created by us and artisans we admire.
As chefs, owners, and parents we have a strong commitment to creating an environmentally responsible business. We've gone to great lengths to source the best ingredients. We've created our menu with a dedication to sustainablity; we cook what's in season and have developed relationships with local growers and producers. All of our meats are grown in a humane manner and are free of hormones and antibiotics. Our menu is always free of trans-fats and high fructose corn syrup. In addition, all of our to-go packaging is 100% compostable.
We hope you and your family feel our summer kitchen is an extenion of your own kitchen!
Charlene Reis & Paul Arenstam (and Theo too!)