11/20/2025
We truly appreciate the opportunity to provide bison to this amazing restaurant.
🌾 Farm to Table Isn’t a Trend Here — It’s My Story. 🌾
My love for food started on my grandma’s corn farm in Iowa.
I was a kid standing beside her at the stove, learning that cooking begins long before the pan gets hot — it begins in the dirt, in the fields, in the hands of the people who grow and raise what we eat. Those memories shaped everything I believe about food and community.
Throughout my career, I’ve worked in restaurants that taught me the true value of supporting local. But it was during Covid, when our industry was forced to close its doors, that this mission became unshakably personal.
We put our hearts into finding creative ways to help the farmers who’ve always fed us — connecting their animals and products to essential workers, feeding teams at the Mayo Clinic, and gathering chefs out on the farms to keep creativity alive when the world felt heavy. We were fighting for our farmers because they were fighting to survive.
Supporting local isn’t something I say because it sounds good.
It’s in my blood. It’s how I was raised. It’s who I am.
And at Molly’s, it’s who we are.
This spring, we’ll be visiting the farms and producers who make our menu possible — the maple syrup makers, brewers, cheesemakers, ranchers, egg farmers, hot sauce creators, chocolatiers, and so many others. We want you to see the why behind what we do: the intention, passion, and purpose behind every ingredient that lands on your table.
From the land, the waters, and the fields to your plate —
Molly’s will always be committed to supporting local, honoring our farmers, and keeping true farm-to-table cooking alive.
Quality. Community. Heart.
That’s Molly’s.