When I first walked in to Hope and Olive, I was greeted by a blackboard advertising the names of all the local farms that sell to the restaurant. Clearly, I thought, supporting local agriculture is not simply an afterthought for a restaurant like this—it is the very core of their operation.
Jim Zaccara, his sister Maggie Zaccara, and Evelyn Wulfkuhle, opened Greenfield’s Hope and Olive in September of 2007. From the very beginning, they were committed to sustaining their values of good, quality food and community by offering seasonal dishes made with local ingredients.
“We do have a reputation as being ‘farm to table’ in our approach to the menus, and people respond really well to this,” said Jim. “Some are even okay with the occasional bug in their salad greens because they appreciate that it was cut and delivered so recently that the little sucker is still alive!”
