About Bruce and Chris:
Bruce, a 1969 graduate of the Culinary Institute of America, has a colorful
career as Sous Chef, Saute Chef, Banquet Chef, Executive Chef at private club, hotels, inns and restaurants in New Hampshire, Alaska, Hawaii, Florida and as Chef Consultant in Hawaii, Restaurant Management Consultant in New Hampshire and co-owner of the regionally renowned Sunny Day Diner in Lincoln, New Hampshire.
Chris, his wife is equally skilled, starting with experience as waitress in
Vermont, New Hampshire and Hawaii; then banquet chef in Hawaii, Florida,
Sous Chef in Vermont, New Hampshire and Florida, Chef in New Hampshire and Executive Chef in Florida before co-owning with Bruce the Sunny Day Diner. The school of hard knocks has proven to produce an honor student.
Mission statement:
Our goal is to be able to maintain the farm from the products raised on the
farm. We want to be self-sufficient and independent of outside employment while enjoying the beautiful countryside we live in. Our quality of life is dependant on our rural atmosphere with open spaces and Mother Nature as our guide; growing, eating and enjoying the beauty and abundance around us.
Sharing our love of animals, country life and great food with people who
visit is what we love to do. We want the kind of place that makes you glad you came here and not somewhere else.
We run a business that makes customers feel they are contributing to the
success and continuation of a family farm
Our expertise is in cooking tasty, home style, old fashioned, New England
recipes with a focus on homemade dishes from appetizer, soup, salad, breads, entrees, desserts and beverages.
By using the produce raised on the farm or purchased locally, we keep the
cost down and help local businesses share in the farm experience. We grow pumpkins, squash, gourds, Indian corn, popcorn, asparagus, tomatoes, celery, onions, beets, carrots, potatoes, chives, parsley, broccoli, cauliflower, peppers, sunflowers, comfrey, basil, dill, cucumbers, Alfalfa, and mixed grass hay.
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