(Published in 7 Nights 2007-08)

(Published in 7 Nights 2007-08)

(Published in 7 Nights 2005-06)

The elegant Kitchen Table Bistro is a bit of a misnomer. And the fact that the Richmond restaurant used to be a bar-food joint doesn't simplify the PR challenge. Fact is, Lara and Steve Atkins have transformed the Route 2 farmhouse formerly known as Chequers into a fine-dining establishment with black-clad waiters, white linen table cloths and a menu featuring local seasonal meats, cheeses and produce.

(Published in 7 Nights 2005-06)

The elegant Kitchen Table Bistro is a bit of a misnomer. And the fact that the Richmond restaurant used to be a bar-food joint doesn't simplify the PR challenge. Fact is, Lara and Steve Atkins have transformed the Route 2 farmhouse formerly known as Chequers into a fine-dining establishment with black-clad waiters, white linen table cloths and a menu featuring local seasonal meats, cheeses and produce.

(Published in 7 Nights 2006-07)

(Published in 7 Nights 2006-07)

Since 1980, we have made a fine "farmhouse" cheddar according to traditional methods, using only the raw milk from our purebred herd of Brown Swiss cows. The cheese is rGBH- and rBST-free and contains no artificial flavors, colorings, or preservatives. Visitors to Shelburne Farms are welcome to view our cheesemaking in process at the Farm Barn from mid-May to mid-October.

Since 1980, we have made a fine "farmhouse" cheddar according to traditional methods, using only the raw milk from our purebred herd of Brown Swiss cows. The cheese is rGBH- and rBST-free and contains no artificial flavors, colorings, or preservatives. Visitors to Shelburne Farms are welcome to view our cheesemaking in process at the Farm Barn from mid-May to mid-October.