Libby’s & SAaLT
is Our Family.
Steve: essential & refined
Steve, dad & problem solver. His artistic eye for architecture & renovations has created the warm restaurant ambiance of the century-old bank. He loves rock climbing, trail running and riding his Ducati.
Ari: flavor shaker
Ari graduated from Dartmouth with a degree in Engineering & St. Lawrence with a degree in Math. He is currently living in Somerville, MA trying to eat his way through all the hip restaurants. When he is home, you can find him y- fishing, rock-climbing, hiking or skiing.
Ava: essential zest
Ava the third is a junior at Bowdoin College. She loves fishing, foraging and helping out on the farms. You can see her trail running, rock climbing or working at SAaLT whenever she is home.
Liz: refined & unrefined
Liz, mom, wife & worldly chef. School of Cambridge Culinary Arts, and James Beard semi-finalist. Also had two summer stints with Julia Child! She has a lust for spice and local ingredients. You can always expect something new & creative on her menu. And there is a good chance she made the plate that you are eating off of.
Teo: edge of worldly
Teo the primo landed in Colorado Springs through Teach for America. He stayed. He is teaching High School Science at a charter school. When he is not busy working on his Masters, he loves cooking, mountain biking, hiking, skiing and running up Pike’s Peak.
Chef Josh: the calm to my crazy
quiet, organized, talented and kind. He has been with us for seven years, after 13 years at The Thompson House Eatery in Jackson. He has been cooking his whole life with stints in NYC and Japan. He’s married to the front of the house server, Beth
Chef Damien: the thoughtful innovator
Starting his 2nd year this season Damien joins the team as a line cook. Having graduated from culinary school in Cambridge, MA he has since spent his career perfecting his technique at high end restaurants such as Windham Hill Inn and The Inn at Sunset Hill. He most enjoys cooking up American comfort food while dabbling in molecular gastronomy (I think his specialty is baking).
Chef Miles: back and killing it
Our newest addition is actually a familiar face. Miles worked here once before, during his hiatus he worked in the Boston restaurant scene perfecting his craft and acquiring a keen eye for detail. He comes back to us a natural leader we have no doubt he will bring great things to the kitchen,
Chef Riley: quiet and consistent
After completing his internship with us through White Mountain Community College's Culinary Arts program, Riley is now officially part of our team. Sweet and driven we are lucky to have a young man like him on board. He is great whatever he does in the kitchen and we are so happy he stayed on board.
Matthew: captain sass
Matt has been with us for 4 years, and he runs the dish pit like an engineer. Though he only works on vacations from college he is still one of us. He pretends he’s quiet. He’s not!
Gail: the dependable multitasker
has been with us for 17 years. She is the queen of cookies, bread, crackers, desserts, and sauces! She is a mom of 3 incredible kids. We love her, and she makes all of our lives so much better.
Front of the house
Roxy: the hardest working woman in food business
has been with us for 19 years and in this business her whole life. If any of us needs to know something about the dining room...we go to the “Rocket.” We realized that someday she would retire….we dread that day. A side note about the Rocket -she wins the costume contest at the staff party every year. Every. Single. Year.
Beth: The Wonderful
has been with us for six years. Who doesn’t love Beth? Gracious and delightful, she makes us all smile every day she works. With years of experience under her apron, she can make a bustling summer night seem like a walk in the park. She’s married to our Chef, Josh.
Deidre: The Artist
has been with us for 6 years, we don't acknowledge time she wasn't with us full time. She brings her flair for art to everything she does. She has style. She’s smart. She’s worldly. And she’s just plain nice. Her art is on the walls. And her laugh is everywhere.
Meryl: My Mini-me
has been with us for 4 years. She’s smart, quirky, energetic, political and into food. And I can put her anywhere in the restaurant, and she nails it! She lives Bethel and went to culinary school in San Francisco where she worked in fine dining
Cassidy: Our Secret Boss
has been with us for 3 years. She is hardworking, quick and knows what needs to be done before being asked. She is a soon to be graduate at Gould Academy, a competitive snowboarder and all around fun human.
Ava has been here her whole life. She’s our kid. We love her. And she is the little “a” in SAaLT.
Know your farmer. Know your food.
John of Middle Intervale Farm in Bethel, Maine. A seventh generation dairy farmer who also supplies us with beef for your burger, pork, potatoes, corn & winter squash.
Tim of Meadowstone Farm in Bethlehem, NH. Our one-stop shopping farm with seasonal vegetables, goat cheese & eggs. Our buddy & their farmhand Jim delivers. Sometimes if we are lucky, he will pick us some blackberries along the way.
Lane & Meryl Nevins of Prospect Farm in Lunenburg, VT. A grass-fed farmstead that raises Heritage pig breeds & poultry, and hopefully some beef for fall.
Steve of Moriah Valley Farm Shelburne, NH. Mr. Tassey & his wife have been growing perfect tomatoes for longer than most of us have been alive. Steve, always smiling & well into his 80’s delivers big, beautiful red beauties twice a week.
Chuck & Sarah of Shady Grove Mushrooms Waterford, ME
Shady Grove started as a hobby farm in 2016 and has since become our go to farm for the tastiest and most beautiful farmed and foraged fungi. We collectively oooh and ahhh at these mushrooms every time they enter the kitchen.
Jeff, Maria & Gwen of Boothman Sugar Orchard Randolph, NH. Jeff & Maria live pretty much ‘off the grid’ he fights wildfires & Maria is an artist (Look for her pottery on our tables). An interesting side note is that Jeff is the great-grandson of famed local photographer Guy Shorey. (look for his work on the walls)
John & Doreen Simmons of South Paris, ME. Our newest vendor offer us delicious lamb and fresh pasta. Their passion for sustainable agriculture is evident with every bite. With attention to detail, they use solid brass dyes that impart a rough texture to the pasta that allows it to hold sauce perfectly. They even raise free-range hens which contribute the eggs making their pasta flavorful and nutritious.
Christian of Good Vibes Coffee North Conway, NH. He is everything we love in a coffee roaster; passionate, smiling, & willing to custom blend for us to get that rich, smooth Italian flavor.
Lucy Vegetables from Lancaster. She is a florist, runs a garden center, a farm stand and looks rocks a pair of Carhart's. She is one of our favorite people. A true living breathing ray of sunshine.
Jason of French Hill Farm in Milan. Family run farm with Amy, Aric, and Cora raising chickens, ducks, pigs, rabbits, turkeys, and laying hens. Started in 2015 to show our children where their food comes from.