SLUGS (Sensuous Living Under Glorious Stars)
is a plant based restaurant that believes in no waste, in foraging, in composting, in experimenting, in drawing inspiration from the garden, in repurposing leftovers, in executing just the right amount of food, with recipes as guides, not as commands. The cooking program at Salmon Creek Farm is the time and place to submit to nature, to embrace hospitality, to celebrate the simple, to honor abundance, to contribute to a pantry library that sustains and inspires the next season of guests and cooks.
MISSION
At Salmon Creek Farm, our culinary program honors the natural abundance surrounding us by embracing seasonality, zero-waste principles, and communal traditions. We strive to celebrate every stage of an ingredient’s lifecycle—from the moment it is grown or foraged, to its preservation and use in future creations—while respecting the environment and fostering a culture of hospitality and sustainability.
At Salmon Creek Farm, our culinary program honors the natural abundance surrounding us by embracing seasonality, zero-waste principles, and communal traditions. We strive to celebrate every stage of an ingredient’s lifecycle—from the moment it is grown or foraged, to its preservation and use in future creations—while respecting the environment and fostering a culture of hospitality and sustainability.
- Seasonality as the Core: We base our menus around the garden’s offerings, ensuring that our dishes reflect the seasons and the land’s natural rhythms.
- Zero Waste Commitment: By incorporating all stages of an ingredient’s life cycle into our cooking, we minimize waste and create an abundance of preserved items for future use.
- Pantry Creation: We aim to preserve and ferment ingredients, producing long-lasting pantry staples to provide future cooks with a vibrant, ready-to-use larder.
- Foraging and Cultural Learning: We draw inspiration from the surrounding forest and global traditions of symbiotic foraging, learning from cultures that practice sustainable interaction with nature.
VISION
We envision Salmon Creek Farm as a culinary destination where nature and the kitchen come together in harmony. Our program seeks to inspire others by showing that sustainability and abundance can coexist beautifully. By utilizing the farm’s resources fully, we hope to create an environment that reflects a respectful and nurturing relationship with both the land and the community.
Philosophy
Our approach is grounded in the belief that food is a celebration of the natural world and should contribute positively to the environment and society. We strive to honor the principles of the original commune, placing communal care, environmental stewardship, and hospitality at the heart of everything we do. Every dish, ingredient, and process is designed to reflect a deep respect for the land and the interconnectedness between people and nature.
Gerardo Gonzalez
Born and Raised in southern California, Gerardo has lived in a number of cities and countries, opening a few restaurants in NYC, including critical darling EL REY coffee and luncheonette in the lower east side and has collaborated with many chefs, artists, musicians, brands and institutions.
We envision Salmon Creek Farm as a culinary destination where nature and the kitchen come together in harmony. Our program seeks to inspire others by showing that sustainability and abundance can coexist beautifully. By utilizing the farm’s resources fully, we hope to create an environment that reflects a respectful and nurturing relationship with both the land and the community.
Philosophy
Our approach is grounded in the belief that food is a celebration of the natural world and should contribute positively to the environment and society. We strive to honor the principles of the original commune, placing communal care, environmental stewardship, and hospitality at the heart of everything we do. Every dish, ingredient, and process is designed to reflect a deep respect for the land and the interconnectedness between people and nature.
Gerardo Gonzalez
Born and Raised in southern California, Gerardo has lived in a number of cities and countries, opening a few restaurants in NYC, including critical darling EL REY coffee and luncheonette in the lower east side and has collaborated with many chefs, artists, musicians, brands and institutions.