Chef Anthony Cole and farm manager Joshua Schiff among the tomato vines in the glass greenhouse at CBI Farm in Brewster. In season, the farm produces 100 percent of the tomatoes needed by the resort
Executive Sous Chef Daniel Coté siphoning house-made red wine vinegar from a giant cask donated by Truro Vineyards.
Schiff and Cole walk the fields at CBI Farm. Last year the farm grew over 100 varieties of crops, 70 percent of which were used at Chatham Bars Inn
Cole and Schiff with a box of heirloom tomatoes. The yield from one greenhouse alone could total 8000-10,000 pounds
Cole harvests baby turnips in the resort’s kitchen.