Our story
One fire, eight years and counting.
Sorrel started as a Sunday supper for twenty friends and a grill made from an old oil drum. The table got longer, the kitchen got a roof, and the fire never really went out.
2018
A backyard and an oil drum
Rosa Linden had cooked in other people’s kitchens for fifteen years. One spring she cut an oil drum in half, lit it in her backyard and fed twenty friends. Forty came the next Sunday.
2020
Pop-ups in borrowed kitchens
Breweries, a bakery after closing, once a barn. Wherever there was room for a fire and a long table, the suppers went, and the list of farms grew with them.
2022
The old print shop
A former print shop on Haywood Lane, with brick walls, high windows and a floor strong enough for a hearth. It took a year to build the kitchen around the fire.
2024
Forty-six seats
The doors opened on a Tuesday in March. Same fire, same long table, a few more seats. We still buy whole animals, bake every afternoon and pickle what the farms send too much of.
Who we buy from
Fourteen farms, all within a morning’s drive.
- Hollow Creek FarmGreens, roots and whatever is ready9 mi
- Two Rivers TroutTrout, smoked and fresh31 mi
- Laurel Ridge DairyButter, buttermilk and sheep’s cheese22 mi
- Mill Branch GrainsHeirloom wheat and rye for the bread48 mi
- Bramble Hill OrchardApples, pears and cider vinegar17 mi
- Copper Kettle HoneyWildflower and sourwood honey6 mi