![]() The pandemic of this past year has required Harvest Market to make significant changes in how it operates in order to keep customers and employees safe. “I was really lucky that Julia, local chef and caterer, had preceeded me, bringing her vast knowledge of cheese and educating customers about a broader range of products.” Margaret also had an instrumental role in furthering the expansion of the cheese department that was initiated by former Department Manager, Julia Conway. Now frozen cookie dough can be purchased to bake at home. Margaret developed several cookie recipes which customers have enjoyed for years. ![]() Her buttermilk cinnamon coffeecake was already legendary, and she made it available at Harvest. She developed new recipes for the bakery that achieved immediate popularity. Thanks to her Beaujolais breakfast past, she was a natural at baking. ![]() While the deli is her main focus, she also has significant influence in other parts of the store. Margaret developed many of the aspects that make Harvest what it is today. He foresaw organic and embraced local farms way ahead of his time.” Since I grew up with a hardworking, entrepreneurial father and knew from my personal experience what it takes to run a successful business, Tom’s energy just really resonated with me. His finger has been on the pulse of our community. He always had such a vision for what Harvest Market could be. You have to make that up yourself.” But Margaret loves a challenge, and she jumped right in. She did some business consulting and thought that she might end up doing something unrelated to food when Tom Honer, owner of Harvest Market, came calling and asked, “How would you like to be our Culinary Director?” “What does a Culinary Director do?” queried Margaret, and he replied, “I don’t know. Her daughter was young, and Margaret relished having time to walk her to school and volunteer in her classroom. When the time came for a new chapter, Margaret decided to sell Café Beaujolais. “And it was so quiet and rainy in the winters that I could devote the time.” (Margaret revised and republished Morning Food in 2006, re-testing all the recipes and updating the photos and design.) “I wrote those cookbooks by hand! That’s how long ago it was,” laughs Margaret. Two cookbooks, Café Beaujolais and Morning Food, were published in 19 respectively, created with co-author John Bear. ![]() Creativity and commitment to exceptionally good food eventually made it a culinary destination. Within a month, Café Beaujolais began serving dinner. But yes, it’s probably good that I didn’t know how much I didn’t know.” “A good thing, because I could (and did) make mistakes, and no one paid much attention. ![]() It was a quiet and sleepy town,” says Margaret. “Luckily, I didn’t have enough experience to even imagine how hard it would be, or I probably wouldn’t have done it. Having purchased the restaurant in 1977, the then 25-year-old set about serving distinctive breakfasts and lunches out of the yellow house on Ukiah Street. The Culinary Director of Harvest Market, Margaret Fox achieved legendary foodie status as a former Chef/Owner of Café Beaujolais in Mendocino Village. But what has put this market on the must-stop list of anyone who visits the coast? The food. Curated groceries, beer and wine, pet supplies, home goods, and just about anything you need line the shelves. Natural light fills the store, solar panels create power, and exhaust heat from the coolers helps to warm the space. Harvest harkens back to the mom-and-pop markets of the past, but with a decidedly modern-day twist. It feels more creative than your traditional fluorescent lightbulb, anywhere USA stores that carpet the nation. Supremely Convenient Quality Food Stewarded by the Legendary Margaret FoxĪnyone who has walked through the doors of Harvest Market can tell you that there is something special about this place. ![]()
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