A TRUE farm-to-table tour! - B.GOOD
Gazette

We don’t often get to share what makes B.GOOD different or about the partnerships we are incredibly proud to foster. We wanted an opportunity to say it in the loudest way possible, all the way from our little farm on Boston’s Long Island.

For 14 years, we have been working with local farmers in each region we operate in to bring you fresh, clean, feel good food. Whether the restaurant is in Boston or Texas, you can rest assured knowing that we have sourced as much food as possible from local farmers and suppliers at each restaurant. It takes time and energy but it’s what makes us who we are. A passionate company that is incredibly proud to partner with such hardworking neighbors.

Starting Hannah Farm was a dream. All of a sudden, we had this little patch of heaven accessible only by boat on an island in Boston Harbor. Since 2016, we have grown each year from harvest to harvest. We donate 75% of our crop to Camp Harbor View, where at risk youth spend a summer outside learning practical life skills. This year we even had enough yield to directly provide produce to three of our Boston restaurants. Stay tuned for our very own Hannah Farm pickles this fall!

We were honored to have a group of individuals take a quick boat ride over to see us recently and share our story. Our very own chef Linh harvested from the farm and created the most delicious and incredibly local (we actually sat in the middle of the farm!) meal. Apricot-glazed pork, goat cheese and heirloom tomato tart, garden vegetable ratatouille, buttermilk biscuits and fresh garden salads floated to the table (oh, and don’t forget about the grilled peaches, topped with basil meringues, pistachios and Toscanini’s vanilla ice-cream for dessert). We’re pretty sure everyone left with a couple of chef Linh’s buttermilk biscuits in their pockets or bags… us included.

They say a picture’s worth a thousand words, so we’ll let these tell the rest of the story…