Emma Life Blog

Farm to Table is good. Table on Farm is better.

“No, there are no ghosts in this old building, but we have high spirits. And there is a sort of other-worldly confluence of coincidence about Cured.”   

— Steve McHugh, chef/owner, Cured

“What we do is who we are. Cooking, serving… it’s our oxygen and our religion. I want to say, ‘I made this. I did this.’ I’ll never not cook.” 

— John Brand, Culinary Director, Hotel Emma; Executive Chef, Supper

When the farm is a 40-minute drive from the kitchen, the hackneyed phrase, “farm fresh,” is restored to authenticity.