Soil to Table
Farmer Jack likes to get his hands out of the soil on occasion and get back into the kitchen! He specializes in crafting soil to table menus with emphasis on styled trades in technique, through years of experience and ‘practice’.
From the early years in a family of 6, Jack as an only boy of 3 older sisters took interest in his mother Susan’s (Momma) homemade meals and the food he would hunt and fish for with his dad Jack Jr in the Oklahoma back woods. Many homemade meals! This was his grounding for pursuing a career in professional cooking and a restaurant administration degree with Oklahoma State University.
He eventually took his Southern influences into the oyster bars and southern style kitchens and Stock Yard Steakhouses of his home state of Oklahoma before eventually settling in Northern California wine region of Sonoma.
After a 5 year stint working as the Executive Sous Chef with Charlie Palmer at Dry Creek Kitchen in Healdsburg CA, and diving into EVERYTHING farm to table, Chef Jack decided it was about time to pursue his passion for ‘where the food comes from’ and there’s about no better place than Sonoma County California for this persuit.
Now after 5 years of hands on experience with pastured heritage pork and diversified crops, as well as single origin specialties Chef & Farmer Jack continues to provide high end meals for most occasions sourced from all areas of the Bay and greater Sonoma County as well as predominantly from his own Hidden Pond Farm in Fulton.
Contact us.
jack@eatitmakeitgrowit.com
