Chef Keith Snow likes to let his guests feel part of nature. So he takes clean branches from his oak trees and red, yellow and rust colored leaves and places them at the center of his table. He clusters bunches of locally bought apples and winter squash like butternut or acorn across the surface.
A diner at Snow’s table might include a jar of butternut squash soup or spiced applesauce nestled next to their place setting. Small menu cards in scripted font spell out the courses of the meal, including information about the farms that supplied the food and the recipes used to make it.
