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Our seasonal menus are based on consciously sourced ingredients from local farms, dairy producers, and vendors.

In 2006 we began building Big Bear with the focus of bringing good food to our own beautiful neighborhood.

In 2007 we helped to build the Bloomingdale Farmers’ Market. We planted a garden, built a kitchen, and imported an espresso machine.

Our herb and vegetable gardens act as a functioning kitchen garden and demonstration garden with flowering carrot, cilantro, broccoli, rapini, arctic kiwi, basil, chard, and more. We prepare jams from our native grapes (when ripe), and a sour verjus (pressed from the unripe grapes during a seasonal thinning) for cocktail sours, deglazing pans, and preserving.

We preserve our own pickles, cure our meat, and work to create an efficient kitchen that is sustainable, affordable, and conscientious. Reid’s Orchard and Winery in Orrtanna, PA – for all fruit, fresh pressed cider, fruit wood for BBQs, hard cider, and storage crates.

Trickling Springs Creamery in Chambersburg, PA – for all milk, yogurt, cream, and butter.

Mountain View Farm in of the Shenandoah and Potomac Rivers, in Neersville, Virginia - for organic beets, greens, cucumbers, root vegetables, fruits…

Garner’s Produce on the Northern Neck (VA) of the Chesapeake – for vegetables, greens. corn…

The Farms of Happy Valley Meats in Brooklyn, NY - for hormone free beef and pork.

Shelburne Farms on Lake Champlain in VT – for their incredible aged cheddar.

D’Artagnan Meats in Union, NJ - for their organic, free range chicken.

Truck Patch Farms in New Windsor, MD – for produce, free-roaming pork, and beef.

La Bocage Farm in Colonial Beach, VA – for their mushrooms.

Hickory Ridge Farms in Chesapeake, VA - for their watermelon radish, squash blossoms, root vegetables....

Ceremony Coffee Roasters in Annapolis, MD - for their consciously sourced, locally roasted, beautifully made coffee.