Chef Vaughn Good of Hank Charcuterie grew up with soulful, Midwestern cooking. His food memories are rich with family tradition. He knew early on that he wanted to work in a kitchen. Vaughn started in fine dining restaurants and realized he needed to refine his skills, so he went to New York City, where he attended The International Culinary Center. It was here that Chef Good learned the art of (and developed the love for) charcuterie. He came back to his hometown Lawrence, Kansas, to embrace his roots! The Midwest is not only his home, but rich in culinary traditions and bountiful producers. Chef Good opened Hank Charcuterie, where he is able to encompass all of his passion for food and focuses on the deep connections he has developed with so many local farmers by purchasing local produce, meat, and cheese. He serves his guests the freshest and highest quality fare and only hopes that he and “his baby” can continue to improve and evolve. Vaughn is no stranger to Green Dirt Farm. He joined us last season for a cheese tasting event that was so impressive and delicious we just knew we had to see what he would do with a full five-course dinner! Vaughn is sure to delight with his artfully-creative cuisine that will be appealing to both the eye and the taste buds!