And so it was-

I spent the majority of my 20’s in the military, not as a chef, and during that time I had a crippling secret. I was terrified of food and although it didn’t hinder my skillsets, it hindered my heart. There came a point that the thought of eating one organic carrot, was debilitating.

At the age of 30, I had begun eating food successfully. After a year of being coached back to life, I fell in love with food! My fear was taken away, and I was a kid in a candy shop when it came to eating…. and living. After relearning what food meant for me, I saw for myself that I felt best when I ate “simpler foods” with little processed ingredients. A good way for me to know what I was eating, was to shop locally. Thus my interest in the concept of farm-to-table began.

And so it is-

On September 29th this past year (2023) I catered my first private supper since leaving a farm I had worked on, as the Executive Chef. I remember how full I felt. So rich in gratitude as I looked up, stepping off of the stoop of that porch, realizing that it was in fact the ‘Harvest’ Full Moon. I later learned that Mōnan Lēoht meant ‘moon light’. I found the name suiting, seeing as the supper that evening was in support of the local harvest.

While at that large organic farm in Indian Hill, Ohio, I taught the appreciation for the land in the form of elevated, but rustic cuisine. The richness in the truth of the harvest and the taste, is so fresh! What does a charred carrot even taste like? The warmth in a bite of a local piece of cast-iron seared bread, dipped in a locally sourced artisanal olive oil and cracked salt flakes... So much flavor has been lost, due to added flavor. It’s one of the relatively newest examples of natural beauty being diluted. So therefore, not only is the flavor lost, but so is the truth in the harvest.

I took such an interest in sourcing from the land that I asked to execute my own slaughter of a large animal, with my sharp knife and a lot of prayer. As hard as it is to think about, trust me I know, I found it important to understand on a deep level, all parts of this craft, not just how to cook the meat supplied to me as the chef. This act was a spiritual one. The animals on that land were beautiful, resilient and impressive to say the least. I truly respected them, and so as a very sensitive human, that incredibly difficult act was a vision I hung onto for the days to come; a true testament that I was, and still am, executing a labor of love I believe deeply in.

Food is no longer just a necessity for me, but has become the strongest gift I could give, as it embodies everything I have come to appreciate about life today.

So it became essential to me that I offer this love to others by way of charming suppers or luncheons in support of smaller farms and hidden gems of producers, right here in our own town. Your celebration contributes to the wellbeing of all of those suppliers, not just my own. Thank you greatly.

With much gratitude,

Chef Katy D. Turner