Todd Hudson, the chef and owner of The Wildflower Café built his entire menu around organic and local food. Located in the older section of downtown Mason in a century-old house that occupies a wide corner lot at East Main Street and Kings Mills Road, Hudson serves up well-presented, uncomplicated food that's modest and nourishing. There are sandwiches on Blue Oven Bread: fresh fish of the day; burgers on English muffins with shaved onions and double-smoked bacon. There's an eclectic collection of entrées from quiche to beef du Jour, seasonal primavera to jerk chicken. The attention and care for handmade is apparent. “I never thought about doing anything else,” Hudson says. “It's not a trend. It's the past, and the future.”
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