The Farmhouse Inn chef, Steve Litke, loves food. He loves it and he has an extraordinary gift for creating dishes that sing with a deceptively simple balance of flavors, textures and aromas. Classic training, matched with the freshest local seasonal … show more
The Farmhouse Inn chef, Steve Litke, loves food. He loves it and he has an extraordinary gift for creating dishes that sing with a deceptively simple balance of flavors, textures and aromas. Classic training, matched with the freshest local seasonal ingredients and adamant commitment to quality and consistency allow Steve to prepare dishes where timeless favorites take a fresh and exciting turn. Rabbit, Rabbit, Rabbit- rabbit prepared three ways, confit of leg, grilled rack and applewood bacon wrapped loin, or Iron Skillet Roasted Local Poussin, served over a bed of fresh fava beans and morel mushrooms, bring diners back again and again. An avid gardener and proponent of the Slow Foods Movement, (in October, 2000, he was the only American chef invited to prepare a meal at the world famous Salone del Gusto Slow Food event in Turin, Italy), Steve works closely with local vintners and producers to ensure that only the finest products find their way onto the Farmhouse tables. Davis Bynum winery, in their extensive gardens, actually saves seeds and propagates special varieties of vegetables to which only Steve has access. With over twenty years experience as chef at such major endeavors as Maxwell's Plum in San Francisco, Bistro Ralph in Healdsburg, Gordon's in Aspen or Hot Tomato in Hartford, Connecticut, Steve finds that he really enjoys the freedom and challenges that he finds at the Farmhouse. Constantly tempted and excited by the wide variety of local bounty he finds on his way to work, Steve is compelled to travel the world annually in discovery of new ideas, inspiration and preparations. The trip from home to the Farmhouse generally takes him two hours, door to door- his ten mile journey is broken up by visit after visit to check on gardens or to taste a new cheese or olive oil. His menus change daily depending on what he finds. But, one thing is certain: diners are never disappointed by what they find when they arrive for dinner.