A working farm has opened its restaurant for the community to enjoy fresh farm-to-table dining in a breathtaking environment nestled in North Fort Myers.

“We have a unique experience happening here,” Blossom & Brie Chef Wesley Robbins said. “From our locally-sourced ingredients to the grass-fed cattle and our innovative and sustainable farming techniques, we are able to deliver a truly farm-fresh, Florida meal that pleases every taste.”

Weekday lunches — from 11 a.m. to 2 p.m. — are offered Tuesday through Friday. Dinner began on May 30 and continues Thursdays through Saturdays from 5:30 to 8:30 p.m. June 8 marked the beginning of brunch, which will be served from 10 a.m. to until 2 p.m.

Some of the farm-to-table menu items includes the Smoked Red Wattle Pulled Park sandwich with Uncle Bubby’s Sweet Heat BBQ sauce, smash burgers featuring grass-fed and finished ground beef, and the Florida Farm Bowl using greens grown on the farm. 

“We just started our lunch service last week,” Stacey Poole said during the last week of May.

Reservations are not required for lunch, although those who have a party of seven or more are asked to let them know ahead of time, so they can have a table big enough to accommodate them. Reservations for dinner and brunch are required and can be done on their website.

The restaurant is closed on Sunday and Monday.

Stacey and her husband Rodney were customers of Rosy Tomorrows — the property now named Blossom & Brie — for the past several years before it closed. During those visits, the couple fell in love with the setting, as it triggered fond memories of their time spent at their grandparents’ farms during their childhood.

Rodney said they sold another business and were on the hunt for a wedding venue when Rosy Tomorrows was listed and became available.

“We closed on the property in September of last year. We’ve been working diligently trying to make some improvements for the farm,” Rodney said.

The 86-acre farm in North Fort Myers is named after Blossom, the donkey family matriarch, and Brie, the Jersey dairy cow.

Some improvements include a pole barn, which will serve larger events, as the restaurant is able to seat just under 100 people. The new dedicated wedding space got under way the last week of May and will be located just off the patio facing the Florida sunsets on the west side of the property.

Stacey said they just finished the farmhouse, which will be used as the bridal suite, so brides can get ready and have space to gather before the wedding on the property.

Blossom & Brie will also add Freight Farms — a 40-foot shipping container — to the property. As of press time, Rodney said they were waiting on LCEC to set up the electrical panel, so the gardening can begin.

The shipping container will produce clean vegetables with no pesticides or herbicides year-round. The first to grow – lettuce.

“We are super excited about getting going with that,” he said. “The capacity of production is just amazing. It’s such a great way to have quality produce.”

Rodney said they can grow as much as they want in the controlled environment as it is hydroponic and aeroponic.

Another benefit of having Freight Farms is the produce will be protected against harsh weather and animals that want to eat what is grown.

Robbins, who is Stacey’s brother, has close to 30 years of experience as an executive chef. She said he has worked at the highest end of it, to the most intimate and large events providing a wide range of experience.

“He is really excited about it and the opportunity to create what he wants to create and make it fresh. This has been a real treat for us to finally be able to work with him,” she said.

Rodney said they hired him because they think he is the best. He said Chef has been really amazing.

Blossom & Brie began with wine dinners, which created quite the following.

“Chef can make the simplest of things taste so different. What we can’t source from the farm, we source from local providers — local produce and other providers in the Fort Myers area. He sources the highest quality ingredients for everything,” Stacey said. “It’s really refreshing to come and taste something so fresh and delicious and thoughtful. He really has come up with some great creations.”

The working farm has a variety of animals, with more being born all the time.

Rodney said they have roughly eight cows, 50-plus red wattle heritage breed pigs, 150 chickens, 25 ducks, three donkeys, and about 40 lambs and sheep. He said they have had 27 calves, 17 lambs and four litters of pigs.

“We had 16 lambs and we thought we were done. Two months later, on Easter morning, we had another baby lamb. He is really special to us — Baby Rizz,” Rodney said.

Stacey said he is the whitest, brightest little lamb.

Rodney said they have an excellent team in place — farm hands who have been at the farm for 10 years.

“They know the animals and farm. Without their help, it would be a real challenge,” he said.

The beef is harvested on the farm, just like it has historically been done, as well as pigs. The farm also uses fresh pasture-raised eggs.

The couple intends to work with schools in the area for field trips to the farm this fall. Stacey said there are so many kids that visit the farm with their parents that had no idea where food comes from, as well as never visiting a working farm.

Individuals are encouraged to visit Blossom & Brie, enjoy an excellent farm-to-table meal, see some animals, and take in the vast beauty the farm entails.

Rodney said individuals can feed some of the animals, such as the “Guardians of the Farm” — the three donkeys that scare away predators, but at the same time are the sweetest animals. In addition, dairy cows are near the restaurant and the birthing shed gives individuals the opportunity to see piglets and a baby lamb.

“We will have another couple litters of piglets here soon in the next couple of weeks,” Rodney said.

Stacey encourages individuals to sign up on their website for updates, as special events will be shared, such as the special menu for fathers they had the day before Father’s Day.

“That all gets announced on social media and our website. Keep up to date on following us, and come and see us,” she said.

For information call 239-385-0415, or visit BlossomandBrie.com. The farm is at 8250 Nalle Grade Road in North Fort Myers.