heart of wine country, Cyrus’s top quality cuisine and enormous popularity inspired Beattie to raise the bar for his own craft.


“The chefs were using a lot of local ingredients, and I thought ‘Why can’t I?’ What I do is not a lot different from those who work with food,” Beattie said. “It’s a perpetual search for deliciousness and whatever it takes to make that happen.”


And in Healdsburg he didn’t have to look very far. “With two local farmers’ markets right in town every week, I had access to amazing produce – mostly grown within 15 minutes of where it was sold.” Beattie said he could buy fresh citrus and herbs and edible flowers from the market and could also harvest wild fennel and blackberries that were native to the area – fostering his emphasis and enjoyment for using what’s in season.


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