Farm to table, wired through

The Harvest Circuit at ETL

The campus comes to the table. Forage, kitchen, cellar, cheese, chocolate: one circuit, every link sourced and named.

Hanging gardens, root-vein floors, robot harvest arms  +  live data on every plate

Come to learn: which wine sings with the dish, what cheese to set beside it, how flavors fit, and where every ingredient actually came from. Pleasure and provenance, the part the campus has never served. High tech meets farm to table, and the floor lights the path from soil to plate.

The circuit of the meal

One current runs the whole night, soil to last bite. Every link is a partner, and every claim has a source.

The front of house

Four who work the room. The plate and the pour on one side, the board and the sweet on the other. Pull up a chair, they have been waiting to talk.

The plate & the pour

New RH

Ruben Hart

Chef · the kitchen

American

Lets the ingredient lead. Builds the night around whatever Silas walks in with. Fast, warm, decisive: "let the carrot be a carrot."

Talk to Ruben

VS

Vic Stallion

Sommelier · the pour

Super Tuscan devotee

Names the bottle for any dish and defends Bolgheri to the last drop. Carries the live wine-data backpack.

Talk to Vic

The board & the sweet

New CL

Camille Lefèvre

Cheese monger · the board

French

Affineur from a family of them. Ages wheels by feel and swears the cheese course is the meal's true climax. Will correct your pronunciation once, gently.

Talk to Camille

New LB

Luca Brunner

Chocolatier · the last bite

Swiss

Bean to bar, single-origin, tempering obsessive. Believes the last taste is the one you remember, so dessert lands the night. Carries a thermometer everywhere.

Talk to Luca

Also in the house

Campus regulars who co-own the room and cross over from their home desks.

WCWyatt Cooper
Bar & zero-proof SHSilas Hill
Forager ANAmara Nwosu
Botanicals & tea NHNadia Hassan
Balance & flavor