The Farmhouse at Jessup Farm

s on board, who brings experience as the head chef at Sunrise Ranch and trained at the California Cooking Academy in San Francisco. “My respect for food and the seasons was elevated working on a ranch and using ingredients straight from the garden,” Navejas remarked, “there is a responsibility that develops when you understand how the food was grown.” Taking the utmost care to use authentic ingredients, creatively utilize the entire vegetable, fruit or animal and preserving to extend the harvest, became the first priorities in Navejas’ kitchen and is why Doerffel felt he was the right fit for The Farmhouse project. Doerffel and Navejas are creating an experience for diners to become more involved with their food and understand the complex relationships of the seasons, snout to tail and using simple ingredients. Doerffel has set out to create a unique concept of delicious, healthy casual local dining that is for everyday enjoyment. Doerffel shared “I want The Farmhouse to be ‘the place’ you go to for a relaxing drink and bite while you sit at the communal table in the herb garden with friends or the kids, participate in an educational (and delicious) breakdown dinner or host a meeting or special gathering in the Private Dining space.” The pricing in the elevated and truly unique Farmhouse is focused on guests being able to sample the menu (prices ranging from 6-17), enjoy a barrel aged cocktail (6-8) or a locally crafted beer or glass of wine and not break the bank. “We want to provide the community a comfortable setting who appreciate exceptional service, a quality and seasonal menu for a great value.” The Farmhouse at Jessup Farm will also focus on catering - on and off site, private bookings for weddings & meetings and retail in the near future. The restaurant has come to life over the past year from the red brick house, originally the Jessup’s main home that is over 130 years old. “The majority of the house has been refurbished with reclaimed materials and throughout the entire construction process, has stayed true to the original Farmhouse.” The restaurant seats 42 on the first floor with a true chef’s seating area overlooking the kitchen. Walk up the steps to the second floor to find a private dining space perfect for a small celebration. The outside patio is set near the gardens and original chicken coop with laying hens.

“The culture we are creating is incredibly exciting” Doerffel shared, “It is my expectation for all of us to be the ‘ultimate host’ and in order do that that, I believe our employees must come first. It is our responsibility to provide them continuous education, a solid work/life balance, great benefits and a commitment to excellence. If we can accomplish that, they in turn, will take care exceptional care of our guests.”