Cooking, as we all know, has much to do with timing, getting the elements of a dish to the plate at just the right moment. But what makes that timing possible is really time, in the sense of duration. Given time, flour and water become yeast for bread, pastry – even for mushrooms; apples become vinegar for dressings, pickles, and brightening dishes; tomato seeds become fruit, a meal all their own.
When we give ingredients time, we as cooks, bakers, and farmers become more shepherd than engineer, and we as eaters regain the sense that food is fundamental, that it is what sustains life. Given time, food can really be something worth gathering around, with friends, family, neighbors, visitors, co-workers. And gathering in that way can really be something: organic, vital, truly warm and heartening – fulfilling.
The spirit of Cellar Door Provisions is collaborative as can be – that of a collective, really – as is the food, coming almost entirely from local farmers whom we know personally (one of our wheat farmers trades us flour for bread) or from what will soon be our garden across the street.
We are open Wednesday through Sunday 8am-3pm, with bread, quiche, another breakfast dish, and Four Letter Word Coffee available starting at 8, pastry gradually coming out of the oven between 8 and 10, and lunch starting at 11 and going until 3.