The Anthill Farm Kitchen is the creation of Anthill Farmer and artist, Monique Milleson, who’s labor of love here at the farm- cooking, baking, canning and preserving, had her wanting to share her discoveries and innovations with more than just friends and family. Monique spent some of her first years here in Northeast PA, creating the menus and preparing dinners at a renowned local art residency called Mildred’s Lane in Beach Lake, PA.
No stranger to preparing multi-course meals for large groups, Monique has transferred much of what she cultivated there to what she is doing currently. Throughout the past few seasons, she has instituted a farm-to-table cafe at the Cooperage Farmers’ Market in downtown Honesdale, PA and local food events including The Anthill Farm annual CSA dinners, special seasonal supper clubs at the Cooperage, and collaborations with Jaya Yoga in Clarks Summit. Not to mention several private functions and catering commissions.
These days, a full-time mother and wife, Monique doesn’t have to look very far for quality help with her venture. She has two culinary graduates living and working literally in her backyard.
Chef /Farmers, Derrick Braun and Ben Cooper joined Anthill as farmers in 2011 and 2013 respectively and with the body of work that each built while studying culinary arts at Johnson & Wales University, the two upstarts bring a solid background in food and a commitment to using every last ounce of what they start with, all the way down to the locally-famous stocks that they create. These two have gone on to their own projects, spreading the local food love! Ben Cooper is now head chef at Dyberry Forks, a local foods restaurant on Main st. in Honesdale and Derrick Braun is heading up the Mustard Seed cafe in Waymart, PA.
As the demand for wholeness, nutrition, authenticity and justice in what we grow, raise, prepare and consume increases, The Anthill Farm Kitchen aims to remain in the forefront of that progress using creativity to inspire and inspiration to foster change.
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