When we reopened our restaurant after pandemic lockdowns, it was important for us to foster a deeper connection to the earth and the ingredients we use in our kitchen. That’s why we collaborated with Chef Daniel Humm’s friend Maciek Kobielski in 2021 to open Magic Farms in Hoosick Falls, New York.  

What started as a passion project for Maciek has flourished into a full-time career with the farm now spanning four acres of fields and seven high tunnels. There, produce is grown exclusively for our seasonal menus.  

At EMP, our relationship with Maciek has profoundly influenced our craft, encouraging an ongoing dialogue between chef and farmer that shapes every menu decision we make. Each quarter, our culinary team and Maciek coordinate to design menus around his harvest cycles and crop rotations, mapping out each season in advance.  

Magic Farms allows Maciek to grow each vegetable to our specifications using pesticide-free, regenerative techniques. These practices ensure access to the freshest, most flavor produce year-round and allows for each of our menus to reflect the very best of the Northeast’s seasons.