Misti Norris: 4 ‘F’s – Farm, Forage, Ferment, Fire

During the pandemic, we went to a curbside menu for a little bit with more comfort food dishes that are a little more approachable but still within our philosophy. We never stopped using our farms and continued supporting our local smaller businesses. Chef Misti Norris

The concept for the restaurant Petra and the Beast has always been within the philosophy of sustainability. We are a low waste kitchen.

Our main philosophy is to be a low waste, as sustainable as possible within the realm of supporting our smaller farms. It is almost like a community-based philosophy that we have for our restaurant.

The concept of the restaurant is really using all the parts of fruits, veggies, and animals as well. Anything that gets done away either gets composted or preserved.

One thing we love to do, especially for tastings, is to take one vegetable and used different techniques or methods and do it multiple different ways on a dish.

iI was just an immediate love. I just fell in love with the whole process of butchering and aging.

I'm a huge collector of graphic novels and vinyl toys. I think a lot of inspiration sometimes will come from something I see or something that an artist does.