If you ever watch the Food Network show, Iron Chef, you may have heard a challenger use this response when asked, “What was your inspiration for your food?”

“I relied on that which I was most comfortable and familiar.”

Even at that high level of expertise, the chef went with what he knew, relying on the gut and instinct. We’ve taken a similar approach to developing our menu.

Again, we could have done research on what’s the latest, hottest trend in fast casual dining, but instead we looked at our own table to what and how we ourselves were eating.

We eat simply.

Often in the winter months, a meal might consist of soup and bread, maybe a little wine and cheese. In the other three seasons, we might let the garden decide for us. Lots of fresh salad greens in the Spring. In the Summer, many a meal has been made of nothing more than sweet corn, tomatoes and melon. Apples, pumpkin and squash find their way to the table in various forms in the Fall.

Could we do something of the same with bread&cup?

One reason most places don’t do this is consistent supply. Your average restaurant is based on predictability and therefore lets the menu dictate the items procured. We wanted to try and do the opposite. We wanted to see if supply could shape the menu and thus utilizing the best of what is available at any particular moment. Instead of trying to have cream of asparagus soup every day of the year, why not just feature it when it is in season? This way the customer is served an outstanding product when it is at its peak.

We will have standard items that will always be featured. Living in Nebraska, the beef state, we shouldn’t have trouble finding excellent corn-fed beef for our signature beef sandwiches. There are plenty of Iowa hogs nearby for our pork sandwich, and lots of free range in this state to raise quality chicken and good old fashioned chicken noodle soup. These we’ll have around as the backbone of our menu.

But come springtime, expect to see fresh pea soup with garlic and crème fraiche. Look for a bucket of buttery sweet corn starting around August. And when the frost hits the pumpkin, expect to see that orange fruit in a savory, hot soup garnished with bacon and onion arriving at your table.

There’ still lots to do between now and then. So wait patiently with us. We think its going to be good.