When David Glidden received an A on his culinary-school thesis, he did not anticipate that the business plan it outlined would ever become a reality. Yet 13 years later, he opened The Chef & the Gardener, fulfilling his dream of a restaurant with a seasonal menu made from locally sourced ingredients which caters to all types of dietary preferences, whether meat-loving, vegan, or gluten-free. Glidden's chefs craft dishes such as vegan roasted portobello and butternut risotto using fruits and vegetables from the restaurant's own backyard garden, and make everything from scratch so they may accommodate customers with special diets. Even the decor is local: local artist Priscilla Goulet painted the watercolors featuring vegetables that adorn the walls. A tree-lined outdoor patio hosts alfresco diners during summer months.
Not satisfied with feeding patrons within his restaurant's walls, Glidden constructs to-go meals for healthy dining at home. He also opens the doors to his commercial kitchen on Monday, when The Chef & the Gardener is closed, for beginners' cooking classes with included wine pairings.