About Us | FromScratchCazenovia

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As two people who love good food, we are excited to be in Cazenovia, NY, an area with deep agricultural roots. Self-taught in the kitchen, we make everything from scratch. We are lucky to bring locally sourced food to you through small batch, quality cooking.

Find us at Loka Leaf Tea Lounge in Cazenovia, NY

Tune in to our Instagram for up-to-date

menus @fromscratch.caz

We're Caroline & Anna

Deck the halls every Sunday in December with us!

We're unveiling yet another new menu to look forward to... with the addition of a fully expanded DRINK MENU that you will have to show up to find out about! We can't wait to share our new cocktails, mocktails, house-made sodas, and warm cozy winter beverages.

Don't let the snow keep you away! We promise the best seats in town for watching the snow fall and the world drift by while you savor delicious food and drinks.

-Anna & Caroline

Deck the halls every Sunday in December with us!

We're unveiling yet another new menu to look forward to... with the addition of a fully expanded DRINK MENU that you will have to show up to find out about! We can't wait to share our new cocktails, mocktails, house-made sodas, and warm cozy winter beverages.

Don't let the snow keep you away! We promise the best seats in town for watching the snow fall and the world drift by while you savor delicious food and drinks.

-Anna & Caroline

This month we’re in search of rich, comforting flavors as we lean fully into the season’s offerings. Expect dishes that are slow-cooked, braised, and simmered. We invite you to settle in and savor every bite of the evening.

There are only two dates to choose from in December! Book a table before it's gone.

December 12th
&
December 19th

Reserve your table by emailing us at fromscratch.caz@gmail.com

Share with someone who might be interested in dinning with us. We are a word of mouth kinda place!

This month we’re in search of rich, comforting flavors as we lean fully into the season’s offerings. Expect dishes that are slow-cooked, braised, and simmered. We invite you to settle in and savor every bite of the evening.

There are only two dates to choose from in December! Book a table before it's gone.

December 12th
&
December 19th

Reserve your table by emailing us at fromscratch.caz@gmail.com

Share with someone who might be interested in dinning with us. We are a word of mouth kinda place!

The past few weeks, we've had a little helper for our Wednesday trips to the local farms. Every week we place our orders for Friday Night Supper Club and Sunday Morning Brunch. Instead of walking through the fields to pick, we duck inside barns and storage rooms to sort through thousands of pounds of veggies.

-Anna

The past few weeks, we've had a little helper for our Wednesday trips to the local farms. Every week we place our orders for Friday Night Supper Club and Sunday Morning Brunch. Instead of walking through the fields to pick, we duck inside barns and storage rooms to sort through thousands of pounds of veggies.

-Anna

Don't forget about Sunday Brunch tomorrow! Indulge in our most popular dish... Chicken and Waffle! Homemade waffle, buttermilk fried chicken, our spicy mayo, our maple butter, and mustard maple dressed arugula.

We've made extra but come early anyways!

Tomorrow 9am-2pm
Photo: @mikalagallophoto

Don't forget about Sunday Brunch tomorrow! Indulge in our most popular dish... Chicken and Waffle! Homemade waffle, buttermilk fried chicken, our spicy mayo, our maple butter, and mustard maple dressed arugula.

We've made extra but come early anyways!

Tomorrow 9am-2pm
Photo: @mikalagallophoto

Booking for next week!

November’s table is set with the last whispers of autumn, a celebration of the fleeting freshness before winter settles in. Each dish gathers the hillside’s harvest, grown and tended by the hands directly in our community.

Marrow Bones from Devine Gardens
Blue Cheese from Lively Run
Rutabaga from Common Thread
Pasture-Raised Chicken from Plumb Rocky
Carrots & Potatoes from Hartwood Farm
Apples from Finger Lakes Farms

We have two dates in November. Friday Nov. 14th & 21st! There are open tables for each date. Please email us to book a spot.

fromscratch.caz@gmail.com

Booking for next week!

November’s table is set with the last whispers of autumn, a celebration of the fleeting freshness before winter settles in. Each dish gathers the hillside’s harvest, grown and tended by the hands directly in our community.

Marrow Bones from Devine Gardens
Blue Cheese from Lively Run
Rutabaga from Common Thread
Pasture-Raised Chicken from Plumb Rocky
Carrots & Potatoes from Hartwood Farm
Apples from Finger Lakes Farms

We have two dates in November. Friday Nov. 14th & 21st! There are open tables for each date. Please email us to book a spot.

fromscratch.caz@gmail.com

There is something about a cold, drizzly day that makes eating homemade food even better. Stop by our kitchen tomorrow for a new menu that will warm you to the bones.

Warm up with a bowl of Shakshuka adorned with local crumbly feta and homegrown parsley.

And so many of you have been asking for our Chicken & Waffle dish so here it is!

Tomorrow, the soup will be a creamy Rutabaga served with a drizzle of honey and flaky salt. It also happens to be the perfect soup to pair with the Turkey Apple Melt.

Come say hi!
-Anna

There is something about a cold, drizzly day that makes eating homemade food even better. Stop by our kitchen tomorrow for a new menu that will warm you to the bones.

Warm up with a bowl of Shakshuka adorned with local crumbly feta and homegrown parsley.

And so many of you have been asking for our Chicken & Waffle dish so here it is!

Tomorrow, the soup will be a creamy Rutabaga served with a drizzle of honey and flaky salt. It also happens to be the perfect soup to pair with the Turkey Apple Melt.

Come say hi!
-Anna

Tomorrow marks the last Sunday in October which means it's the last chance to try our Pumpkin Buttermilk Pancakes!

Come say hi, 9am-2pm!

Tomorrow marks the last Sunday in October which means it's the last chance to try our Pumpkin Buttermilk Pancakes!

Come say hi, 9am-2pm!

This is our Chili & Corn Waffle dish. Savory, hearty, and balanced. Our waffles are gluten-free and made with organic masa harina flour. Grass-fed beef, local eggs (sometimes from our very own feathered ladies), and our homegrown pickled peppers, this dish is very special for us to make.

Come try it tomorrow! We're here 9am-2pm. Walk-in only. Coffee, tea, sweet treats, and lots of good homemade food.

This is our Chili & Corn Waffle dish. Savory, hearty, and balanced. Our waffles are gluten-free and made with organic masa harina flour. Grass-fed beef, local eggs (sometimes from our very own feathered ladies), and our homegrown pickled peppers, this dish is very special for us to make.

Come try it tomorrow! We're here 9am-2pm. Walk-in only. Coffee, tea, sweet treats, and lots of good homemade food.

The colors of autumn in a harvest!

The colors of autumn in a harvest!

October Brunch Menu!

Last autumn, Caroline and I spent a week in a small town in the foothills of the Sierra Nevada's in California. During our stay we went out to breakfast and had one of those meals that really sticks with you. It was a savory Masa Harina waffle with a fried egg and a chunky, spicy tomato & bean spread across the top. Ever since this dish, we've been dreaming of re-creating it. And here it is!

You must try the Chili & Corn Waffle, every bite is a delight. It's made with the last of the summer produce and local beef from Pinnacle Farm.

You also must try our Pumpkin Spice Pancakes because otherwise you'll be waiting a full year for another chance!

Lastly, don't sleep on the back of the menu this month. The Sweet Potato Hash is my all time favorite breakfast dish.

So my suggestion is... bring a friend to brunch, one orders the Waffle while the other orders the Hash, swap some bites, and then, share some Pancakes for dessert.

Can't wait to see you all Sunday!

-Anna

October Brunch Menu!

Last autumn, Caroline and I spent a week in a small town in the foothills of the Sierra Nevada's in California. During our stay we went out to breakfast and had one of those meals that really sticks with you. It was a savory Masa Harina waffle with a fried egg and a chunky, spicy tomato & bean spread across the top. Ever since this dish, we've been dreaming of re-creating it. And here it is!

You must try the Chili & Corn Waffle, every bite is a delight. It's made with the last of the summer produce and local beef from Pinnacle Farm.

You also must try our Pumpkin Spice Pancakes because otherwise you'll be waiting a full year for another chance!

Lastly, don't sleep on the back of the menu this month. The Sweet Potato Hash is my all time favorite breakfast dish.

So my suggestion is... bring a friend to brunch, one orders the Waffle while the other orders the Hash, swap some bites, and then, share some Pancakes for dessert.

Can't wait to see you all Sunday!

-Anna

Booking all dates for October Supper Club!

Head still spinning from this last month, I just realized that October has received very little of my attention. I have a hunch that I'm not alone. It's just that time of year! I don't dare to look across the kitchen at the heaping bowl of too soft tomatoes still waiting to be dealt with.

Our October Supper Club dinners are open for reservations and we'd love to see the dinning room full each week!

Spread the word, tell a friend, and book a table for this very delicious, locally sourced menu.

Visit the website (link in bio) to choose a Supper Club date and email us the details, we'll pencil you in.

Booking all dates for October Supper Club!

Head still spinning from this last month, I just realized that October has received very little of my attention. I have a hunch that I'm not alone. It's just that time of year! I don't dare to look across the kitchen at the heaping bowl of too soft tomatoes still waiting to be dealt with.

Our October Supper Club dinners are open for reservations and we'd love to see the dinning room full each week!

Spread the word, tell a friend, and book a table for this very delicious, locally sourced menu.

Visit the website (link in bio) to choose a Supper Club date and email us the details, we'll pencil you in.

The leeks.
Tossed in butter, sprinkled with salt & pepper, pan-seared till perfectly caramelized then drowned in rich, homemade stock and left to slow simmer for hours.

The seasons are shifting and we're leaning in to the flavors of slow cooking and late summer produce.

Join us tomorrow, Sunday Brunch, 9am-2pm.
We will be serving a Potato & Leek Soup.
Come for lunch and dig into our hearty mushroom melt with Blue Oyster shrooms from our friends at the @ny_mushroom_company

The leeks.
Tossed in butter, sprinkled with salt & pepper, pan-seared till perfectly caramelized then drowned in rich, homemade stock and left to slow simmer for hours.

The seasons are shifting and we're leaning in to the flavors of slow cooking and late summer produce.

Join us tomorrow, Sunday Brunch, 9am-2pm.
We will be serving a Potato & Leek Soup.
Come for lunch and dig into our hearty mushroom melt with Blue Oyster shrooms from our friends at the @ny_mushroom_company

Better late than never!

Here's our September brunch menu with some new fall drinks as well. We've crafted a fun Chai drink with warmed milk, a blend of teas including a smoky tea, some cocoa, vanilla, and sweetened with maple syrup.

Come say hi tomorrow, 9am-2pm!

Better late than never!

Here's our September brunch menu with some new fall drinks as well. We've crafted a fun Chai drink with warmed milk, a blend of teas including a smoky tea, some cocoa, vanilla, and sweetened with maple syrup.

Come say hi tomorrow, 9am-2pm!

This week, I feel dizzy with September's abundance. It didn't take long to realize that this is, by far, my favorite time of year. All the seeds sown back in March, April, & May have come to fruition. Every time I pluck a flower or a vegetable from the garden, I can't help but announce to whoever's around: I grew that from a seed! Suddenly, all the turmoil of pests, drought, or too much rain don't matter because anything that survived and produced feels like a major accomplishment. Just yesterday, I thought to myself, I hope I never go a summer without being able to grow something from seed. It brings me such joy.

That's all for now. We're overflowing with vegetables to be plunged into water baths, garden beds to tidy and sow with cover crops, potatoes to dig, apples to be picked, onions to cure, and seed to be saved till we do it all again. I can't wait.

-Anna

PS The brunch menu will be photographed and shared soon. All the dates for September Supper Club may be booked out, I have to confirm tables and chairs. Thank you! October is open and the menu will be a delight, I promise! Look to the website and reach out with questions!

This week, I feel dizzy with September's abundance. It didn't take long to realize that this is, by far, my favorite time of year. All the seeds sown back in March, April, & May have come to fruition. Every time I pluck a flower or a vegetable from the garden, I can't help but announce to whoever's around: I grew that from a seed! Suddenly, all the turmoil of pests, drought, or too much rain don't matter because anything that survived and produced feels like a major accomplishment. Just yesterday, I thought to myself, I hope I never go a summer without being able to grow something from seed. It brings me such joy.

That's all for now. We're overflowing with vegetables to be plunged into water baths, garden beds to tidy and sow with cover crops, potatoes to dig, apples to be picked, onions to cure, and seed to be saved till we do it all again. I can't wait.

-Anna

PS The brunch menu will be photographed and shared soon. All the dates for September Supper Club may be booked out, I have to confirm tables and chairs. Thank you! October is open and the menu will be a delight, I promise! Look to the website and reach out with questions!

The sweetest dinner spread for Grace’s wellness retreat this weekend at Windridge!

The sweetest dinner spread for Grace’s wellness retreat this weekend at Windridge!

It's peach season! We'll be celebrating by lathering them with maple-sweetened whipped cream and serving them a top warm, homemade waffles. Add bacon if you'd like... we would :)

And with all the basil in season, we are offering up a homemade basil pesto made with walnuts for our From Scratch Breakfast Sandwich instead of pickled radishes.

This Sunday, we'll be welcoming in August flavors from 9am-2pm.

We hope to see you there
-Anna

It's peach season! We'll be celebrating by lathering them with maple-sweetened whipped cream and serving them a top warm, homemade waffles. Add bacon if you'd like... we would :)

And with all the basil in season, we are offering up a homemade basil pesto made with walnuts for our From Scratch Breakfast Sandwich instead of pickled radishes.

This Sunday, we'll be welcoming in August flavors from 9am-2pm.

We hope to see you there
-Anna

The garlic, planted on a very warm day in January (just a little late), emerged as large as my fist.

My parents were here to help pull the stalks --a sensory ritual filled with the sweet, pungent smell of garlic and the earthy aroma of July soil. Something so simple, yet it brought us joy and just plain fun.

As we piled the harvest into our rather rickety wheelbarrow, we marveled at the size of the bulbs and inevitably, at the plump cloves hidden beneath their papery skins. This fall, we’ll sort through the heads to find the biggest cloves, which we'll tuck back into the soil to begin the cycle all over again.

-Anna

The garlic, planted on a very warm day in January (just a little late), emerged as large as my fist.

My parents were here to help pull the stalks --a sensory ritual filled with the sweet, pungent smell of garlic and the earthy aroma of July soil. Something so simple, yet it brought us joy and just plain fun.

As we piled the harvest into our rather rickety wheelbarrow, we marveled at the size of the bulbs and inevitably, at the plump cloves hidden beneath their papery skins. This fall, we’ll sort through the heads to find the biggest cloves, which we'll tuck back into the soil to begin the cycle all over again.

-Anna

Our regularly scheduled Sunday Brunch is back tomorrow! Come let us serve you and fill your bellies with fresh flavors and indulgent delights.

Items this month include... our Breakfast Sandwich on homemade focaccia, Herb & Goat Cheese Frittata, Turkish Style Poached Eggs, our famous Breakfast Tacos, and Buttermilk Pancakes topped with whipped homemade ricotta and stone fruit. Full menu is on our page and on the website.

We hope to see you tomorrow!

-C&A

Our regularly scheduled Sunday Brunch is back tomorrow! Come let us serve you and fill your bellies with fresh flavors and indulgent delights.

Items this month include... our Breakfast Sandwich on homemade focaccia, Herb & Goat Cheese Frittata, Turkish Style Poached Eggs, our famous Breakfast Tacos, and Buttermilk Pancakes topped with whipped homemade ricotta and stone fruit. Full menu is on our page and on the website.

We hope to see you tomorrow!

-C&A

A little appreciation post for our entree this month - Orange Fennel Chicken sourced from Plumb Rocky Farm.

This is by far my favorite summer chicken dish! Let us know if you want to reserve for this month or if you want to be on the waitlist for cancellations!

-C

A little appreciation post for our entree this month - Orange Fennel Chicken sourced from Plumb Rocky Farm.

This is by far my favorite summer chicken dish! Let us know if you want to reserve for this month or if you want to be on the waitlist for cancellations!

-C

July

Long anticipated, a sun-soaked garden beckons me at most points throughout the day. I find myself slamming the doors behind me, wondering why anything stands in the way of getting me outside as fast as possible.
The mid-day heat does the best job at keeping me away. But even the heat makes me want to be stroll lazily under a tree, waiting for a breeze to come along that I surely won't find inside.

On another note, the July Supper Club menu! We're booked up this Friday but we have a few spaces for the 18th and a few more for the 25th. Let us know if you want a seat while you can! I'm so looking forward to this menu

-Anna

July

Long anticipated, a sun-soaked garden beckons me at most points throughout the day. I find myself slamming the doors behind me, wondering why anything stands in the way of getting me outside as fast as possible.
The mid-day heat does the best job at keeping me away. But even the heat makes me want to be stroll lazily under a tree, waiting for a breeze to come along that I surely won't find inside.

On another note, the July Supper Club menu! We're booked up this Friday but we have a few spaces for the 18th and a few more for the 25th. Let us know if you want a seat while you can! I'm so looking forward to this menu

-Anna

Scenes from the first Stone & Scratch series we're doing with the Stone Quarry Art Park this summer!

@stonequarryartpark

Scenes from the first Stone & Scratch series we're doing with the Stone Quarry Art Park this summer!

@stonequarryartpark

July Brunch Menu!

***There will be NO Sunday Brunch on July 13th this month due to a private catering event***

Otherwise you can find this menu on any other Sunday in July! As requested, TACOS are back!

See you there!

-A

July Brunch Menu!

***There will be NO Sunday Brunch on July 13th this month due to a private catering event***

Otherwise you can find this menu on any other Sunday in July! As requested, TACOS are back!

See you there!

-A

The other day, I picked a wild strawberry from the yard and was surprised by its sweetness. It wasn’t until this month—while researching NY grown strawberries for our Supper Club menu—that I realized how native strawberries are to our region. It often feels like the sweetest fruits come from warmer climates, but strawberries grow wild here. And if you find yourself lucky, the wild ones can be truly delicious. If not, just follow the farm signs as you drive the back roads.

-Anna

The other day, I picked a wild strawberry from the yard and was surprised by its sweetness. It wasn’t until this month—while researching NY grown strawberries for our Supper Club menu—that I realized how native strawberries are to our region. It often feels like the sweetest fruits come from warmer climates, but strawberries grow wild here. And if you find yourself lucky, the wild ones can be truly delicious. If not, just follow the farm signs as you drive the back roads.

-Anna

Earlier this month we celebrated art, community, food & the beginning of summer at @stonequarryartpark in the Hilltop House as a part of the Stone & Scratch summer artist series.

Earlier this month we celebrated art, community, food & the beginning of summer at @stonequarryartpark in the Hilltop House as a part of the Stone & Scratch summer artist series.

June. Soil so compact from the last six months of ice, snow, and rain that my shovel turns over unbreakable clumps as large as cinderblocks. My back is sore and it's a slow beginning to the gardening season here on the farm. Each day I coax a few more seedlings into garden beds. I can almost feel their reluctance. I imagine they say, "I don't want to go in there, where the soil is thick like clay and slugs eat at my stems and the beetles dot my leaves with holes." And I say, "Best of luck!"

An update on the farming side of Kitchen & Farm
-Anna

June. Soil so compact from the last six months of ice, snow, and rain that my shovel turns over unbreakable clumps as large as cinderblocks. My back is sore and it's a slow beginning to the gardening season here on the farm. Each day I coax a few more seedlings into garden beds. I can almost feel their reluctance. I imagine they say, "I don't want to go in there, where the soil is thick like clay and slugs eat at my stems and the beetles dot my leaves with holes." And I say, "Best of luck!"

An update on the farming side of Kitchen & Farm
-Anna

A new brunch menu begins tomorrow! We are trying some new things this month and sticking with some old, let us know what you think!

For tomorrow, we will be using the last of our homegrown pumpkins blended into a beautiful pumpkin tomato bisque! It's looking like a perfect day for soup, sadly. We will be serving this with a slice of homemade foccacia bread!

Come on in and say hi, enjoy breakfast or just a sweet treat! Chantilly donuts will be coming out of the kitchen all day, 9am-2pm.

-C

A new brunch menu begins tomorrow! We are trying some new things this month and sticking with some old, let us know what you think!

For tomorrow, we will be using the last of our homegrown pumpkins blended into a beautiful pumpkin tomato bisque! It's looking like a perfect day for soup, sadly. We will be serving this with a slice of homemade foccacia bread!

Come on in and say hi, enjoy breakfast or just a sweet treat! Chantilly donuts will be coming out of the kitchen all day, 9am-2pm.

-C

A closer look at the local mushroom delivery from @ny_mushroom_company

A closer look at the local mushroom delivery from @ny_mushroom_company

From the hillside to your plate!

We have one last dinner in May that features the last of the season’s foraged ramps. And… we have OPEN SEATS AVAILABLE FRIDAY 5/23! This is your last chance to try our May menu. The entree has been a favorite and people who don’t typically enjoy lamb have loved this dish. We hope to see you there! Reserve your seat by messaging us or sending an email to fromscratch.caz@gmail.com!

From the hillside to your plate!

We have one last dinner in May that features the last of the season’s foraged ramps. And… we have OPEN SEATS AVAILABLE FRIDAY 5/23! This is your last chance to try our May menu. The entree has been a favorite and people who don’t typically enjoy lamb have loved this dish. We hope to see you there! Reserve your seat by messaging us or sending an email to fromscratch.caz@gmail.com!

Here is a small look into some of the moments that @mikalagallophoto captured over a weekend back in March!

It's been a little more than 4 months since we began this routine. Back in January, cooking for a crowd meant countless trips to the store—or back home—to grab something we forgot, dizzying ourselves with disorganization. But now, we can tell that our rhythm is becoming steadier with time and experience, and wow, does that feel good.
And of course, just when we start to feel this way, cue gardening season. From sore backs and bug bites, to muddied shoes and slug-eaten pepper starts, we have had a slightly rough introduction to the gardening season. Nevertheless, I am beyond happy to be outside no matter the conditions.
Looking back at photos from March—before everything burst into green—feels like flipping through the early pages of a diary. I'm a sucker for a good story arc and this year will definitely have some memorable chapters. And as the days stretch longer and our hands get dirtier, I can’t help but feel that we’re growing right alongside the garden.

Thank you Mikala :)
-Anna

Here is a small look into some of the moments that @mikalagallophoto captured over a weekend back in March!

It's been a little more than 4 months since we began this routine. Back in January, cooking for a crowd meant countless trips to the store—or back home—to grab something we forgot, dizzying ourselves with disorganization. But now, we can tell that our rhythm is becoming steadier with time and experience, and wow, does that feel good.
And of course, just when we start to feel this way, cue gardening season. From sore backs and bug bites, to muddied shoes and slug-eaten pepper starts, we have had a slightly rough introduction to the gardening season. Nevertheless, I am beyond happy to be outside no matter the conditions.
Looking back at photos from March—before everything burst into green—feels like flipping through the early pages of a diary. I'm a sucker for a good story arc and this year will definitely have some memorable chapters. And as the days stretch longer and our hands get dirtier, I can’t help but feel that we’re growing right alongside the garden.

Thank you Mikala :)
-Anna

Here is the May Sunday Brunch menu!

If you made it to one of our April Supper Club dinners, you may remember our surprise course of NY Steelhead Trout served with sourdough, whipped feta, and pickled red onions. Well, we couldn't say goodbye just yet so we've gone ahead and kept ordering the beautiful trout and turned the dish into a breakfast item with homemade everything bagels! The fish is baked, (not lox) but we think it's better this way! I will absolutely be getting pictures soon and passing them along.

We are open for Mother's Day, walk-in from 9AM-2PM. We always seem to make room for everyone and don't have to turn people away often. Grab a mom and come have brunch with us, or just bring yourself!

PLEASE send this to someone you know who hasn't heard of our brunch! We are trying to spread the word about our new small business in Cazenovia, NY!

-Anna & Caroline

PS the new Rooibos Mimosa is fantastic

Here is the May Sunday Brunch menu!

If you made it to one of our April Supper Club dinners, you may remember our surprise course of NY Steelhead Trout served with sourdough, whipped feta, and pickled red onions. Well, we couldn't say goodbye just yet so we've gone ahead and kept ordering the beautiful trout and turned the dish into a breakfast item with homemade everything bagels! The fish is baked, (not lox) but we think it's better this way! I will absolutely be getting pictures soon and passing them along.

We are open for Mother's Day, walk-in from 9AM-2PM. We always seem to make room for everyone and don't have to turn people away often. Grab a mom and come have brunch with us, or just bring yourself!

PLEASE send this to someone you know who hasn't heard of our brunch! We are trying to spread the word about our new small business in Cazenovia, NY!

-Anna & Caroline

PS the new Rooibos Mimosa is fantastic

It's ramp season on the hill and tables are available for booking every Friday in May. We are no longer booked up and we want to get the word out! This Friday, there are three tables open for the taking!

When Caroline and I started our Friday night dinners back in January, we mourned the lack of fresh seasonal produce. However, it's a challenge we enjoy-- keeping our menus as seasonal as possible. Yet today the forested hillside is green with a dark leafy plant that marks the beginning of a new season.

If you've never tried ramps they're easy to love. Garlicy and onion flavored, ramps add a brightness to any dish. This month (and for as long as they last) we are serving them up with our rack of spring lamb.

Bring some friends and enjoy a Supper Club evening with us on the corner of Albany St.

-Anna

It's ramp season on the hill and tables are available for booking every Friday in May. We are no longer booked up and we want to get the word out! This Friday, there are three tables open for the taking!

When Caroline and I started our Friday night dinners back in January, we mourned the lack of fresh seasonal produce. However, it's a challenge we enjoy-- keeping our menus as seasonal as possible. Yet today the forested hillside is green with a dark leafy plant that marks the beginning of a new season.

If you've never tried ramps they're easy to love. Garlicy and onion flavored, ramps add a brightness to any dish. This month (and for as long as they last) we are serving them up with our rack of spring lamb.

Bring some friends and enjoy a Supper Club evening with us on the corner of Albany St.

-Anna

Tomorrow is the last chance for the April Brunch menu, come on by to try one or two of these delightful offerings! We also have a new table in the front window of the shop that is the best seat in the house and the perfect place to watch Sunday mornings unfold.

Tomorrow is the last chance for the April Brunch menu, come on by to try one or two of these delightful offerings! We also have a new table in the front window of the shop that is the best seat in the house and the perfect place to watch Sunday mornings unfold.

So we tried something new and filled our donuts for the first time. What we heard in response was that "These (donuts) are so f**cking good!"

We will be open for Easter Sunday serving these cream filled donuts made with the best dairy we have yet to cook and bake with @trinityvalleydairy We're hooked on their products from the whole milk and heavy cream to their spectacular buttermilk. We've been driving to Wegmans every week to grab as much as we can before it's gone. We even call ahead.

Our brunch menu this month can be found on our previous post or on our website fromscratchcaz.com

No reservations required. We hope to see you there!

-Anna & Caroline

So we tried something new and filled our donuts for the first time. What we heard in response was that "These (donuts) are so f**cking good!"

We will be open for Easter Sunday serving these cream filled donuts made with the best dairy we have yet to cook and bake with @trinityvalleydairy We're hooked on their products from the whole milk and heavy cream to their spectacular buttermilk. We've been driving to Wegmans every week to grab as much as we can before it's gone. We even call ahead.

Our brunch menu this month can be found on our previous post or on our website fromscratchcaz.com

No reservations required. We hope to see you there!

-Anna & Caroline

Here is the April Sunday Brunch menu... and the donuts are back for all you who have been asking!

We will be open for Easter Brunch this month, no reservations required! Come expecting sweet treats and plenty of good food.

Every Sunday 9am-2pm at Loka Leaf Tea Lounge.

-Anna & Caroline

Here is the April Sunday Brunch menu... and the donuts are back for all you who have been asking!

We will be open for Easter Brunch this month, no reservations required! Come expecting sweet treats and plenty of good food.

Every Sunday 9am-2pm at Loka Leaf Tea Lounge.

-Anna & Caroline

We're turning the page but before we do here are a few peaks at what our Winter Supper Club has looked like the last couple months.

Mikala couldn't have captured the feeling, mood, and atmosphere better. When we asked her to come and take in the evening through the lens of her camera, it felt intimate and significant, knowing these are the first digital footprints of Supper Club. We're giddy to see our dinner through her eyes. @mikalagallophoto

We're turning the page but before we do here are a few peaks at what our Winter Supper Club has looked like the last couple months.

Mikala couldn't have captured the feeling, mood, and atmosphere better. When we asked her to come and take in the evening through the lens of her camera, it felt intimate and significant, knowing these are the first digital footprints of Supper Club. We're giddy to see our dinner through her eyes. @mikalagallophoto

Our March supper club will conclude with Caroline's cheesecake, sweetened only with local maple syrup and @greyrockfarm honey in the crust. It's the perfect finish to our March menu. We look forward to watching the dinning room fill up at 6:30pm tonight.

-A

Our March supper club will conclude with Caroline's cheesecake, sweetened only with local maple syrup and @greyrockfarm honey in the crust. It's the perfect finish to our March menu. We look forward to watching the dinning room fill up at 6:30pm tonight.

-A

On the top of a garden post sits an old birdhouse in a new spot.

The chickens ran wild in amongst the garden beds today. Besides blending pathways into beds, they fertilized and participated in some spring cleaning -removing annoying bugs as well as helpful worms.

We're loving being outside!

-A

On the top of a garden post sits an old birdhouse in a new spot.

The chickens ran wild in amongst the garden beds today. Besides blending pathways into beds, they fertilized and participated in some spring cleaning -removing annoying bugs as well as helpful worms.

We're loving being outside!

-A

This is our Bison Sausage served with a fried egg, walnut dukkah, a spiceful medley of pickled veg, and a smear of greek yogurt. Full of flavor, this dish is unlike any other breakfast plate we've ever made or tried.

We can't wait to share it with you :) Tomorrow, 9am-2pm. Come say hi and try our new creations for March!

This is our Bison Sausage served with a fried egg, walnut dukkah, a spiceful medley of pickled veg, and a smear of greek yogurt. Full of flavor, this dish is unlike any other breakfast plate we've ever made or tried.

We can't wait to share it with you :) Tomorrow, 9am-2pm. Come say hi and try our new creations for March!

The March Brunch Menu is here! We're trying out a few new dishes that we are pretty excited about and hopefully the flavors are completely unique to anything some of you have ever had for breakfast!

We're slowing moving into maple syrup season here in central New York so it's time for Chicken & Waffles! Sweetened with local maple syrup, the homemade waffles will balance out next to the crispy, fried chicken and the tangy spice of the mayo.

But we're most excited to introduce our Bison Sausage plate that's topped with Dukkah & a Fried Egg. Dukkah is a mixture of herbs, nuts, and spices that adds depth of flavor to any dish and works beautifully with breakfast foods. Our dukkah is toasted stovetop and made with walnuts, sesame seeds, cumin, fennel, coriander & dried rose. The bison is sourced from Empire Buffalo Farm down in the Chittenango valley. The dish packs a punch and is a must try.

Come each Sunday to find out which sweet treats we have chosen to bake up!

Hope to see lots of adventurous foodies this month :) -A

The March Brunch Menu is here! We're trying out a few new dishes that we are pretty excited about and hopefully the flavors are completely unique to anything some of you have ever had for breakfast!

We're slowing moving into maple syrup season here in central New York so it's time for Chicken & Waffles! Sweetened with local maple syrup, the homemade waffles will balance out next to the crispy, fried chicken and the tangy spice of the mayo.

But we're most excited to introduce our Bison Sausage plate that's topped with Dukkah & a Fried Egg. Dukkah is a mixture of herbs, nuts, and spices that adds depth of flavor to any dish and works beautifully with breakfast foods. Our dukkah is toasted stovetop and made with walnuts, sesame seeds, cumin, fennel, coriander & dried rose. The bison is sourced from Empire Buffalo Farm down in the Chittenango valley. The dish packs a punch and is a must try.

Come each Sunday to find out which sweet treats we have chosen to bake up!

Hope to see lots of adventurous foodies this month :) -A

During these cold months we try to utilize the vegetables that store well in the cold dark corners of the basement or root cellar. In this growing zone, we rely on a small selection of storage veggies to feed and nourish us all winter long. Their hardiness to last through the winter months can be a source of inspiration in the kitchen. In light of this, these veggies should be celebrated and highlighted accordingly. That’s what we try to do with each menu during this time of year, to highlight the sturdiness of the storage vegetable. The carrot, potato, radish, turnip, sweet potato, and cabbage are all champions of surviving the most difficult times of year. They definitely deserve some recognition for that in my eyes :) -A

During these cold months we try to utilize the vegetables that store well in the cold dark corners of the basement or root cellar. In this growing zone, we rely on a small selection of storage veggies to feed and nourish us all winter long. Their hardiness to last through the winter months can be a source of inspiration in the kitchen. In light of this, these veggies should be celebrated and highlighted accordingly. That’s what we try to do with each menu during this time of year, to highlight the sturdiness of the storage vegetable. The carrot, potato, radish, turnip, sweet potato, and cabbage are all champions of surviving the most difficult times of year. They definitely deserve some recognition for that in my eyes :) -A

Here we are, a month and a half in, at our new corner spot in town. Thank you to all who support our work and all who provide us with such wonderful connections to food and land in this area. We have encountered so many thoughtful and generous people and we hope to be a lasting part of the community as we build our life here in Cazenovia. Sharing dishes we love, supporting farmers we know by name, and prioritizing health in our dining room is what you can expect when you come sit at our tables.

We are excited to share that we will be continuing our Friday Supper Club through the summer and fall of this year! Supper Club is a reservation-only, multi-course dining experience held at Loka Leaf Tea Lounge. This evening is all about enjoying delicious food made from scratch and spending time together with friends and family. In our lives, food is the way we show gratitude and love to one another. These dinners give us a chance to share these feelings with you. The best advice I can give is to come to dinner with an empty belly! There is a seemingly endless flow of nourishment leaving our kitchen and arriving on your table all night long. As we look towards the spring and summer, we hope that you can join us on one of these special nights.

-C

Here we are, a month and a half in, at our new corner spot in town. Thank you to all who support our work and all who provide us with such wonderful connections to food and land in this area. We have encountered so many thoughtful and generous people and we hope to be a lasting part of the community as we build our life here in Cazenovia. Sharing dishes we love, supporting farmers we know by name, and prioritizing health in our dining room is what you can expect when you come sit at our tables.

We are excited to share that we will be continuing our Friday Supper Club through the summer and fall of this year! Supper Club is a reservation-only, multi-course dining experience held at Loka Leaf Tea Lounge. This evening is all about enjoying delicious food made from scratch and spending time together with friends and family. In our lives, food is the way we show gratitude and love to one another. These dinners give us a chance to share these feelings with you. The best advice I can give is to come to dinner with an empty belly! There is a seemingly endless flow of nourishment leaving our kitchen and arriving on your table all night long. As we look towards the spring and summer, we hope that you can join us on one of these special nights.

-C

From last nights Valentine’s Day dinner ❤️

From last nights Valentine’s Day dinner ❤️

We're busy perfecting recipes and testing the looks for our February Supper Club menu. The challenge is keeping dishes clean and simple while packing in the flavors.

We're using Lively Run Goat Farm's Blue Yonder cheese, baked with Greyrock Farm honey on a wedge of pear topped with organic walnuts and a pinch of Syracuse Salt flakes.

-C

We're busy perfecting recipes and testing the looks for our February Supper Club menu. The challenge is keeping dishes clean and simple while packing in the flavors.

We're using Lively Run Goat Farm's Blue Yonder cheese, baked with Greyrock Farm honey on a wedge of pear topped with organic walnuts and a pinch of Syracuse Salt flakes.

-C

Join us every Sunday in February at the Tea Lounge to enjoy this special menu with some of our favorite items.

Brave the weather and the parking to warm up inside with hot tea, coffee, or soup while we craft you dishes where each ingredient has been intentionally designed or sourced to get the best flavor in every bite.

We care so much about our food and we hope it shows!

-A & C

Join us every Sunday in February at the Tea Lounge to enjoy this special menu with some of our favorite items.

Brave the weather and the parking to warm up inside with hot tea, coffee, or soup while we craft you dishes where each ingredient has been intentionally designed or sourced to get the best flavor in every bite.

We care so much about our food and we hope it shows!

-A & C

The start of a new month means a new Sunday Brunch Menu! Tomorrow we will be bringing back our Breakfast Tacos -slow cooked beef (pasture-raised), a local fried egg, cheesy homemade flour tortillas with a spicy yogurt sauce and pickled radishes served with a cabbage carrot slaw.

Stay tuned for the rest of the February Brunch Menu!

The start of a new month means a new Sunday Brunch Menu! Tomorrow we will be bringing back our Breakfast Tacos -slow cooked beef (pasture-raised), a local fried egg, cheesy homemade flour tortillas with a spicy yogurt sauce and pickled radishes served with a cabbage carrot slaw.

Stay tuned for the rest of the February Brunch Menu!

Our first month is winding down, just one last dinner on the books!

For February, we're sticking with another month of tasty grilled cheese sandwiches because those of you who made it out just couldn't get enough of them! So we all agreed to let everyone have a bit more time to make it over here on Thursday evenings. Trust us, they're so good. We've even heard a couple, "This is the best grilled cheese I've ever had"

At home, we're leaning deep into winter flavors of storage onions, carrots, celery, a parmesan rind dug out from a bag in the freezer, and some sturdy hardneck garlic to get us through these cold days.

Stay warm,
Anna

Our first month is winding down, just one last dinner on the books!

For February, we're sticking with another month of tasty grilled cheese sandwiches because those of you who made it out just couldn't get enough of them! So we all agreed to let everyone have a bit more time to make it over here on Thursday evenings. Trust us, they're so good. We've even heard a couple, "This is the best grilled cheese I've ever had"

At home, we're leaning deep into winter flavors of storage onions, carrots, celery, a parmesan rind dug out from a bag in the freezer, and some sturdy hardneck garlic to get us through these cold days.

Stay warm,
Anna

It's a grilled cheese and soup kind of day! We're here from 3pm till 8pm serving up comfort food that will make your mouth sing. Stop on by - we have beer, wine, and games to play with friends.

This is our Buffalo Chicken grilled cheese made with @livelyrundairy blue cheese, @foodandferments tangy kimchi, and classic Frank's Red Hot. All stuffed between two delicious slices of @heartstone_bakery sourdough.

There are 4 other amazing choices if this one doesn't strike your fancy.

It's a grilled cheese and soup kind of day! We're here from 3pm till 8pm serving up comfort food that will make your mouth sing. Stop on by - we have beer, wine, and games to play with friends.

This is our Buffalo Chicken grilled cheese made with @livelyrundairy blue cheese, @foodandferments tangy kimchi, and classic Frank's Red Hot. All stuffed between two delicious slices of @heartstone_bakery sourdough.

There are 4 other amazing choices if this one doesn't strike your fancy.

Three dinners down and we couldn't be happier with our Friday evenings. The darkness has descended across town but inside our ovens are chugging along, pushing out a melody of aromas and warmth into the dinning room. Guests arrive and suddenly the music I thought was too loud has been drowned out by the sounds of people talking, finding their tables, and saying hi to someone they know or just met.

Our front of house team is flawless with good nature and hospitality. Paige Biviano and Sarah Christiansen are the cherry on top of the evening. They make the entire night move seamlessly.

I wish I had images to share with you but so far the evenings have gone undocumented by me. But you'll just have to take my word that it is a very good time.

March's menu is up and we are excited to share a slice of this Sage Apple Porchetta with everyone who joins us. Made with sweet, spiceful flavors, it is a true delight. The first date, March 7th is already sold out! Book your seats by emailing us. For more information, check out our website, linked in our bio.

Three dinners down and we couldn't be happier with our Friday evenings. The darkness has descended across town but inside our ovens are chugging along, pushing out a melody of aromas and warmth into the dinning room. Guests arrive and suddenly the music I thought was too loud has been drowned out by the sounds of people talking, finding their tables, and saying hi to someone they know or just met.

Our front of house team is flawless with good nature and hospitality. Paige Biviano and Sarah Christiansen are the cherry on top of the evening. They make the entire night move seamlessly.

I wish I had images to share with you but so far the evenings have gone undocumented by me. But you'll just have to take my word that it is a very good time.

March's menu is up and we are excited to share a slice of this Sage Apple Porchetta with everyone who joins us. Made with sweet, spiceful flavors, it is a true delight. The first date, March 7th is already sold out! Book your seats by emailing us. For more information, check out our website, linked in our bio.

The crunch, the sharp tang, the bright pop of sweetness— our pickled radishes might just be the unexpected star of the From Scratch Breakfast Sandwich. Come by tomorrow and let us know what you think :) Sunday Brunch 9am-2pm

The crunch, the sharp tang, the bright pop of sweetness— our pickled radishes might just be the unexpected star of the From Scratch Breakfast Sandwich. Come by tomorrow and let us know what you think :) Sunday Brunch 9am-2pm

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