Food from the Farms of New England and Kitchen of Henrietta's Table
by Peter Davis, Chef at Henrietta's Table
 We LOVE Henrietta's Table - a down to earth slice of reality amid the hustle and bustle of Harvard Square - named for a beloved pig who lived on a Martha's Vineyard farm. The restaurant was one of the first in the nation to establish connections with local farmers and fishermen.
Like the restaurant, the cookbook celebrates comfort food made from fresh, local ingredients. This cookbook reminds me of my mother's home cooking - recipes for favorites like chicken pot pie, Anadama bread, pumpkin pie and Indian pudding, for instance. It's also visually beautiful, with photos of farms and seacoast as well as fruits and food. We met Chef Peter Davis in the restaurant's early years and he became a dedicated customer for our products. We're proud to be featured on the restaurant's cheese platter with the finest New England cheeses, and in the cookbook next to a buttermilk biscuit recipe. Hardcover, 217 pages
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