It Starts

  The Keys —The day we took possession of what would become Cafe Linnea  (Left) .  In Progress —The space as was a clean slate before we started renovations  (Right) .

The Keys—The day we took possession of what would become Cafe Linnea (Left). In Progress—The space as was a clean slate before we started renovations (Right).

So the time has come, I’ve decided to stop procrastinating and actually put the pen to paper. 

I’ve been dreaming of starting a blog for our restaurant, Cafe Linnea, for some months now. Why? Well, A, because I can’t sit still and not do work related things for more than 2 minutes (you can ask my extremely understanding husband and business partner about this one) and, B, more importantly, I wanted to show people what we do behind the kitchen wall. What I do, I guess. What goes into everything you see when you come into the restaurant and what motivates and drives me to keep doing this insane restaurant owning thing. 

I think a large part of it for me, is how I grew up. My favourite memories as a child are all around family and food. That’s why I do what I do. I’m never happier than when I am surrounded by the best company over plates of food and glasses full of wine and laughter. It’s what food and hospitality is all about for me.  

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Another huge piece of the puzzle is the ingredients. My garden is my happy place. It teaches me the value of what our growers create and it instills the deepest respect for product in me. Watching something transform from the smallest seed into a perfect, delicious, mouthwatering and nourishing vegetable is something that never ceases to amaze me. Hearing my farmers talk about a new variety of garlic they are trying out will never get old for me. I feel the same way when we receive a pig, ready for us to butcher, or a bag of freshly milled grain, ready to turn into some pretty spectacular sourdough. It feels like the strangest, old school magic.

So I want to show you. I want to show you our garden. I want you to meet our fishmongers. I want you to see the skill and dedication of our team to breakdown whole animals and use all parts of vegetables and create something beautiful for you.