Chef Niven at his backyard farm in 2015
Smoked carrot pani puri at Dinner for Farmers
Pickles and preserved fruits and vegetables were made months before opening
Unpacking day
Detail from artwork by Matthew Ryan Herget
Two jars with fruit sangria await on the bar
Jacob offers post-meal snack with fennel, dates and seeds
Wall of spices and preserved foods
Chef Niven during opening week
