Seed to Table

As advocates of the Slow Food movement, our epicurean program at Kindred Oak Farm is vegetable-centric, seed-to-table, and inspired by the seasonal bounty from our organic garden. When produce isn’t available locally, we source from nearby farms, markets, and artisans. To extend seasonal flavors, we dry, ferment, and preserve our garden harvest for use year-round. Our goal is to promote wellness with nourishing, nutrient-rich dishes, and our menu and beverages are continually evolving to accommodate any allergies or dietary preferences.

Each morning, we serve fresh, thoughtfully crafted juices using a slow juicer to preserve delicate herbs and ingredients, ensuring vibrant flavors and nutrition. Our coffee is sourced from local artisan roasters, and we create custom herbal teas from our garden for a soothing, personalized experience.

Our breakfast is a chef-crafted, multi-course pre-fixe meal designed to connect guests with the land and local food traditions — nourishing both body and mind. Inspired by the principles of agriturismos, we aim to foster a healthy relationship with food and nature.

Meet our resident chef, Chef Dominique Benavidez. She has been with us since 2022 and became our head chef in 2025. Her cooking fuses her Mexican heritage with Asian influences, balancing tradition and innovation with bold flavors and fresh ingredients. Chef Dominique brings refined techniques and a unique culinary perspective to every dish. She oversees breakfast service and also offers private dinners at the farm.