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  • “This is the end of The Sundry,” he said of the operation he created with a goal to help create a more sustainable food system in America — one that addresses underlying, critical issues of accessibility and affordability. “But these remain problems that ultimately have to be solved,” Wing continued. “It sounds redundant, but ‘unsustainable’ means unsustainable. It doesn’t matter if we want to change these things, they literally must be changed.”...

  • We’re honored to have Chef Kara named a Rising Star by FEAST Magazine! We have some great things planned for 2019 that we can’t wait to share with you! Here’s FEAST’s quick bio of Chef: Agriculture is in Kara Anderson’s blood. She grew up in......

  • THE SUNDRY with special guests Aubrey Vineyards of Overland Park, KS WELCOME RECEPTION Sundry charcuterie board Vidal Blanc FIRST COURSE Braised cabbage with Sundry smoked ham & Jason Wiebbe White Cheddar mornay Chambourcin Rosé SECOND COURSE Cacio e Pepe // Housemade pasta with Pecorino-Romano cheese &......

  • TURKEY All turkey is pasture raised – without antibiotics – at Buttonwood Farm in California, MO. All turkey is fresh, never frozen. We can optionally wet brine, smoke, or roast your turkey for you. Turkeys will be ~16 lbs. on average, but some smaller and......