“We’re cooking on all burners,” chuckled Robyn Tebinka, Earth to Oven’s head chef. “Actually, after three long years, we really are cooking in a much better way. We have added a new six-burner range and a new hood fan. This makes preparing omelets, hot soups, and other hot items so much more efficient and easier than using the hot plates we had been working with. The new kitchen range also allows us to greatly expand the offerings on our fall menu.”

“We specialize in made-from-scratch soups, salads, unique sandwiches served on Zingerman’s breads, and fresh baked goods. We don’t use microwaves or fryers, so adding these six burners and the new hood has been such a help to us in the kitchen,” she said. Continue reading Earth to Oven updates kitchen, more