RichardHowze
Sound the (cow) bells!
Do I have great news for you, Southwest Florida foodies. As farms here are hitting their seasonal peak, Richard Howze has been tapped to lead the kitchen of one of our best, Rosy Tomorrows Heritage Farm.
He assumed the role of executive chef, presiding over the brunches, lunches and market that run from Thursday to Sunday, plus the dinners and events that take place throughout the year in the Hundred Acres Restaurant, the definition of an elegant barn.
For Howze, he had been cooking at the remarkable but little-known Babcock Ranch restaurant Table & Tap, and before that at the critically acclaimed but now defunct Summerlin Jake’s. His calling card was using local and seasonal products, so now he’s right amid his inspiration. The farm in North Fort Myers is a humane stomping ground for longhorn cattle, chickens, sows and more to graze their entire lives on a bucolic pesticide-free expanse.
Beyond the 100 percent grass-finished steaks and free-range eggs in the market, visitors of late have been able to score pork Bolognese, a lemony thyme and garlic farmer’s cheese, bread and butter pickles, and double-cream ricotta. At mealtime, guests have feasted on roasted tomato soup, English-style beef stew, pulled pork Benedicts and Happiness Vegan Salads. Sundays also feature live jazz, a hit for both the humans and the cows meandering in front of them.
To plan a visit: Rosy Tomorrows Heritage Farm 8250 Nalle Grande Road, North Fort Myers (239) 567-6000 rosy-tomorrows.com Open Thursday and Friday, 9 a.m. to 3 p.m.; Saturday, 11 a.m. to 3 p.m.; and Sunday, 10 a.m. to 2 p.m. Admission is free for farm members (for information, click here); for non-members, entrance is $10 per adult and $7 per child.