From relaxed dining in our casual Cheetah Cafe’ to sit down private dining in CCF’s Babson House, the chefs at CCF make delicious food from locally grown and sourced ingredients. We have options for vegetarians, vegans, and of course carnivores. Accommodating visitors with special dietary restrictions is not a problem for CCF’s professional culinary staff.
CCF’s chefs regularly take part in community outreach initiatives at regional hospitality workshops and trade shows. We proudly host interns from local universities, bringing predator friendly and sustainable food production techniques to young people training to become professionals in the hospitality field. We grow vegetables year-round in our on-site greenhouse, we make fresh cheese with milk from the goats on our model farm, we keep bees and make honey to use in our food, and we grow grapes which are made into wine at a local winery. These products are all available to guests and help to make our food fresh, sustainable and ecologically responsible.