Press + Praise

“I don’t really want people to appreciate the challenge that was overcome to get that to the plate; I want them to appreciate the experience and the texture and the flavor and the aroma and all the things that matter, right?”

“Ben’s always sold himself as doing farm-to-table. He’s not just talking about it. He’s doing all of it — and he’s taking it a step further.”

“It’s such a unique way for visitors to connect with the land, because you can have food directly from the park. And it’s in a national park. It doesn’t get much cooler than that.”

“It’s a delicate balance between creativity and catastrophe.”