sunday morning routine and i went by their booth, and i was looking for the right goat cheese to feature here at grange and basically to become our, you know, true local cheese. >> soon after we arrived, chef tuohy came in as a customer and started to purchase our product, and he came for many weeks. probably 3 or 4 or 5 weeks. um, we didn't know who he was. he was just an individual, just another customer. and he was, uh, very complimentary, of course, on our product, and then he introduced himself, uh, who he was and that they were starting the new restaurant downtown. >> sourcing local ingredients has always been at the top of michael's list in terms of planning out his menus at grange, but getting to visit the farm, make his own cheese, and meet the goats behind all of it, well, that was way too much to ignore. and thus a farm friendship was born. >> and so these are the ones that, um, you ordered, that'll go back to the grange with you. so we'll go ahead and wrap these for you here shortly. >> i really, um, take a lot of pride in knowing where my food comes from, knowing the people that produce it, and really wanting to showcase what they do, uh,