sugarlump

Sous Beurre Kitchen is a project to bridge the gap between field and table. In sharing his passion for food, Chef Michael Mauschbaugh wants to communicate where, and who, our food comes from.

Relying as much as possible on the products from True Grass family farm in Valley Ford, CA, SBK will connect consumers and producers together, creating a better understanding of seasonality, and how to maintain sustainable relationships.

SBK offers up delicious rustic Italian, and French countryside fare. The menu will be a short, sweet mix of dishes that will change daily, ensuring the ingredients are fresh and the price is right. More than just great food in a relaxed environment, SBK aims to create community connectedness from the knowledge of the origin of the food we eat.