Primo

After 20 seasons, award-winning Chef Melissa Kelly has seen Primo, her original farm-to-table restaurant, mature into what she now calls a “full circle kitchen.” What started as one chef and two cooks in the kitchen, one greenhouse, and one acre of vegetables has become a staff of 60 with two greenhouses, laying chickens, broiler chickens, ducks, pigs, and three acres of vegetables continuously rotating throughout the season in an endless pursuit to accomplish a more sustainable ecosystem filled with love, creativity and respect for the food. “At Primo, we like to say we’re a farm with a restaurant at the corner,” says Kelly. “We put a lot of work into nourishing the soil, growing our fruits and vegetables, and taking care of our animals.

The Farmer’s Salad, their featured FEED KIDS menu item is a tangible compilation of greens from the garden, an egg from their own chickens, and bacon from their pigs. They feel their FEED KIDS partnership allows them to extend their reach, and continue their mission of nourishing the community.

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