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Blue Goose Farm: From Farm to Table


Join chef and Blue Goose Farm manager Keenan McVey as he takes us from harvest on the farm and the delivery process, to arrival at the restaurant for inspection and the creation of a delicious dish with business partner and fellow chef Matty Matheson.


From Farm to Table

AB690 - Lee Valley Perennial Spade

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Lee Valley Perennial Spade

$54.50

Needle-nose mini garden shears being used to prune a plant

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Set of 2 Mini Garden Shears

$23.90

BL302 - Berry Scoop

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Berry Scoop

$36.00

EV115 - Over-the-Sink Colander

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Over-the-Sink Colander

$24.50

Cutting peppers with the Peasant Chef's Knife

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Peasant Chef's Knife

$59.00

EV415 - Small Epicurean Prep Series Cutting Board, 9 1/2" × 6 1/2"

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Prep Series Epicurean Cutting Boards

From: $17.50

The hand grater’s sharp teeth grate fine bits of fresh ginger

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Hand Grater

$9.50

Cutting a potato into latticed slices

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Crinkle Cutter

$7.95

EV580 - Set of 2 Silicone Steam Cookers

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Set of 2 Silicone Steam Cookers

$44.50

A set of four Le Thiers bistro knives with plates and napkins on a dining table

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Le Thiers Bistro Knives

From: $59.00

X-shaped magnetic trivet attached to the bottom of a steel pot

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Magnetic Trivet

$19.50

Countertop Compost Pail sitting on a counter next to various vegetables

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Countertop Compost Pail

$69.50