When Elizabeth and Fred Sassen were planning their first restaurant, the husband-and-wife team drew inspiration from Elizabeth’s grandparents, who, as original homesteaders, had to muster all their pioneer work ethic and from-scratch food preparation know-how just to survive that first winter on the frontier. At Homestead, the Sassens not only produce a wide variety of charcuterie, they also preserve the tomatoes, dry the chili peppers, and make their own vinegars and cheeses. The DIY approach pays off in something as simple as the tub of delicious house-churned salted butter that starts your meal, and the wedge of house-made ricotta that forms the basis of an antipasto spread. The centerpiece of the farm-to-table restaurant is a custom-designed wood-burning hearth, in which the Sassens char seasonal vegetables and roast and grill large hunks of meat, imbuing dishes with a deep, lovely smokiness.

— Luke Tsai

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