About Cellar Door Kitchen

Chef Jeffrey Gordon’s dream of bringing fresh produce straight from the farm to the kitchen started in his own backyard, literally. Every morning, he will harvest what he needs from his garden for the day, prepare his meals, and deliver them straight to his customers’ homes or offices. Any extra produce is processed and preserved, hence Cellar Door Kitchen.

Chef Jeffrey Gordon is also a big proponent of making everything he can from scratch. Breads, pastas, granolas, butters, yogurts, cheeses, cured and smoked meats, even kombucha teas are all made from scratch. And, if he doesn’t grow it or make it, he locally sources it wherever he can.