Healthy living through sustainable, environmentally sound farming that relies on farm to fork education has to be tasted to be believed.
One that would give him more responsibility for the ingredients and culinary techniques he used as a chef, and ultimately create a wholly sustainable restaurant experience for his patrons.
Epiphany takes “Think Global, Eat Local” to a fresh, new level. Every item on the menu is naturally raised from Ken’s 20-acre working farm or sourced from local farming artisans and served in two signature restaurants on the property. This innovative new way of creating a true farm-to-table experience, with vegetables grown within walking distance of where they are served, is an inspiration to other pioneer restauranteurs looking to create a more self-reliant food cycle. In a world seeking sustainable food options that are as delicious as they are fresh, Ken’s vision connects more closely to the well-being of the people he serves.
On this culinary journey — from root to plate — Ken invites you to tour his farm, and see exactly where your next meal is grown. Be sure to put Epiphany’s Annual Harvest Feast on your dining calendar, a remarkable food event, and highlight of fall season in the city of Bloomington, that’s not to be missed.
Thanks to the pioneering food-inspired entrepreneurs of Epiphany Farms, the table is set for today’s environmentally conscious dinner guest.
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