Field and Cellar is the creation of Chef James Massey and wife Stephanie. The restaurant concept is contemporary American meets local and native; a tribute to his farming and Native American heritage. Chef Massey’s culinary vision is committed to using local and regional produce that follows the EWG (Environmental Working Group) guidelines. Field and Cellar is committed to using sustainable seafood from local and regional providers and will use only grass-fed beef and proteins without antibiotics or growth hormones. With his previous experience as executive chef of Canyon Ranch in the Berkshires and a recovering food addict, he will provide guests with seasonal menus that have the utmost integrity and proper balance to nourish the body and spirit.