When opening Ellipsis, we had to (and still have to) work very hard to deliver a true “Modern-American” menu with a limited source of ingredients. It required tedious recipe testing to create simple items like a homemade bread for example, as we don’t have access to the different types of flours we are used to in the States. I found that one could easily fall complacent when it comes to creating new dishes as there is such a struggle to get on-time food deliveries and quality local ingredients. As such, I have committed to changing our menu daily—pushing us to work with our farmers to help them better package and produce their vegetables so we can source locally and in essence, ‘taking control’ of the quality and time frame in which we receive product. Additionally, it forces me and my team to constantly be creative and make use of the ingredients we do have available to us.