|
“What’s taking so long?” you may ask (and many, many of you have). I’m proud to be partnering with Chuck Akre and the Rush River and Black Kettle teams, owners and managers of the property, who have come to the realization that to do this the right way—and allow me to cook and bake exactly what I want in a space that wasn’t always envisioned for food services—requires the installation of a proper kitchen exhaust hood and venting system. This has taken a good amount of time to plan, with the installation of that equipment at the exterior of the building approved last evening by the town’s ARB. I thank them all immensely. Rush River’s understanding of the situation—and their generosity—allows Hayfields to be the daily breakfast and lunch joint of my dreams, and allows me to serve what I think is needed out this way: alongside healthier options, we’ll be cooking up sausage biscuits, breakfast sandwiches, sausage and gravy, hearty (and healthy) lunch offerings, with a monthly Sunday Family Supper that will bring locals and visitors together to share a communal meal. Some ideas for our menu (not all at once but what we’re hungry for) are shown at https://hayfieldslittlewashington.com/menus.
Thanks for your patience. The delays have been stressful, but the collaborative results will be well worth it. Like I said, we’re doing this the right way, and I can’t wait to share it with you this coming spring. —Brian Noyes, proprietor and owner
| 
