We are an all local, specialty meat producer, butcher & deli. We make all kinds of sausage, pâtés, salami, scrapple, etc. We mill flour, we bake bread and we hand make pasta. But most importantly, we support local farmers, producers and artisans that raise animals, grow produce, and craft items sustainably and ethically. We are proud to support our local farmers and our community. We do everything we can to only use local ingredients, though there are a handful of things we have to source from outside our region.

Pat makes all of the things, handles all of the sourcing and he loves heavy metal music.

He was the chef de cuisine at In the Valley (ITV), a sous chef at Royal Boucherie, & a sous chef at The Oyster House. He graduated from the Restaurant School at Walnut Hill.

Melissa handles the design work, website, reservations and all the behind the scenes business stuff.

She is a certified sommelier through the Court of Master Sommeliers. She was the sommelier at Laurel, a bartender at Serpico and a bartender at Fork restaurant.

Melissa is also a painter and visual artist, who graduated from Savannah College of Art & Design.