Bringing Farm-to-Table Back to Its Roots at Blossom & Brie
October at Blossom & Brie is a season of abundance. Radishes, micro greens, and fresh lettuces thrive in the hydroponic freight farm, while red wattle hogs root for acorns beneath the oak trees. From the back patio, the scent of a wood-burning smoker drifts across the fields, mingling with the soft hum of evening chatter as guests gather for dinner on our 86-acre working farm in North Fort Myers, Florida.
As the sun dips low, the farm carries on around the dining hall. Our lead animal caretaker, Seliney Jacsaint, scatters spent grain from Fort Myers Brewing Company for the heifers while Chef Wesley Robbins harvests herbs for the night’s menu—fresh thyme and rosemary pressed to his apron. Here, the rhythm of the land sets the pace. Ingredients come first; recipes follow.
A Return to the Heart of Farm-to-Table
In a region where farmland often yields to development, Blossom & Brie stands as a celebration of authenticity—a place where farm-to-table dining is more than a philosophy; it’s a daily practice. Much of our produce comes directly from the property, with the remainder sourced from nearby farms that share our regenerative values.
Originally established in 2013 by Rose O’Dell King and Gary King, the land has long served as a haven for heritage breeds—Florida Cracker sheep, red wattle pigs, longhorn cattle, goats, and Wyandotte chickens—all raised with care and purpose. In 2023, longtime guests Stacey and Rodney Poole embraced the opportunity to continue the Kings’ legacy, renaming the property after two beloved matriarchs: Blossom, the loyal donkey-turned-guardian, and Brie, a gentle Jersey cow.
“There’s something magical about this place,” says Stacey. “We turn down the drive and see those waves of green—it’s the most natural thing. Life everywhere.”
Growing Forward, Rooted in the Land
Under the Pooles’ stewardship, Blossom & Brie has expanded its reach while deepening its connection to the soil. The couple added a 150-person celebration barn and a 40-foot hydroponic freight farm, ensuring consistent harvests through Florida’s changing seasons. Every seven weeks, more than 4,000 heads of lettuce flourish within the system—fresh greens destined for both our kitchen and, soon, our on-site farm market, opening soon.
A Kitchen Guided by Nature
Inside the open-air kitchen, Chef Wesley channels decades of experience from Portland’s slow-food scene into menus that honor whole-animal butchery and seasonal variety. When local butcher Otto Mejir prepares a 300-pound hog, every cut finds its purpose—from house-cured ham to sausage folded into handmade cavatelli. Nothing is wasted; everything is celebrated.
Each evening, our screened-in dining hall welcomes guests to rustic tables adorned with seasonal arrangements and the glow of the setting sun. Plates arrive in a rhythm that mirrors the land itself—grass-fed beef Bourguignon, local snapper with tomato-caper salsa, and Otto’s pork shanks with garden squash and herb pesto. Every dish tells the story of where it came from and the hands that nurtured it.
The experience rests somewhere between rustic and refined, and each bite reminds guests of the vibrant ecosystem just beyond their table. As the harvest moon rises and the hens settle into their coop, farm-to-table becomes not just a concept, but something seen, heard, and felt.
Originally featured in Gulfshore Life Magazine, written by Chanda Jamieson (September 25, 2025) and photographed by Tina Sargeant. Adapted for the Blossom & Brie blog with gratitude and acknowledgment to the author, photographer and publication.
Read the full article in Gulfshore Life Magazine, click here.
