Award-Winning Chef Pivots to Open 'Culinary Centric' Natural Market

Nan’s Rustic Kitchen + Market will launch a chef-curated market this fall at 271 Great Road in Stow, Massachusetts. The market will offer chef-curated ingredients, prepared meals, and a first-of-its-kind virtual fish market.  The market will be open daily for grab-and-go early breakfast, lunch, and dinner.

Nan’s is located on a picturesque 2.5-acre parcel of farmable land with a stunning historic renovation, flower gardens, and easy access to commuter routes on 117.  The new concept will offer a lexicon of culinary services available for retail, catering, and curbside pick-up, along with breakfast, lunch, and dinner counter service.  Nan’s will also offer a future outdoor venue for event gathering, weddings, parties, and classes. Outdoor activities like yoga in the garden, wine dinners, and brew dinner events will be scheduled in the upcoming months. The concept also plans to incorporate a community use of the farmable land for educational purposes. 

Owners, Reanna (Nan) and Jordan Mackey, together have more than 45 years of leading fine dining restaurants, catering operations, wedding venues, and quick service health food concepts.  The duo aims to create a concept that is centered on ‘feeding people’ versus ‘entertaining people’ and focusing on the food needs of the community ‘in the home.’ We will be offering meal plans for at-home students and workers who are currently adapting to a different lifestyle,” says Reanna.

“We are working closely with our vendors to provide an array of services to our community as their needs are changing with the times. We all find ourselves gathering more around our tables at home and searching out places with ample outdoor space.  It’s enjoying food the good old-fashioned way and we are going back to our roots a bit.  We have a commitment to serve our community foods that are good—for the person, for the environment and the local farmers that grow them,” says Reanna.

Jordan and the team plan to offer a rotating seasonal menu that focuses on sustainable ingredients harvested as close to Nan’s as possible. “Vegetables play a starring role across all three meals. We will offer centerpiece-worthy roasted pasture-raised chicken and beautiful cuts of marinated dayboat fish all available as either to-cook at home or we can cook it for you. Our breakfast will include a coffee program with a commitment to locally roasted and ethically sourced beans,” says Jordan. “We want to make ordering really simple for our guests and will offer curbside pick-up and traditional "in-store" pickup made popular as of late in urban settings all around the country. We will also be launching a sustainably driven virtual fish market—we live within such close proximity of such a bountiful shore and we want to make that fish available from a retail perspective. This idea was conceived as a multi-faceted solution to a few problems.  The first is the square footage needed to “hold” seafood ahead of its sale does not make a tremendous amount of sense right now and quite frankly neither does holding seafood in the first place. By going virtual, we can offer a much wider variety of fresh fish products and can provide a “caught yesterday” fish experience to suburban consumers.”

Outdoor community activities like yoga in the garden, wine dinners, and brew dinners will start in the spring of 2021. Nan's will begin taking event request inquiries in early 2021.

Reanna and Jordan met in South Florida in 2003 and have worked for world-renowned hotels and restaurants across the country from Napa to New York City. Began their journey as business owners in 2019 with 29 Rustic, located in the heart of historic Sudbury, MA.  The team has faced numerous challenges from the spread of EEE to the current COVID-19 pandemic.  It is the requests from the community along with a fiery passion for quality cooking that has driven the new concept forward.

“Our community's needs changed and we spent time reflecting as we continued curbside service at 29 Rustic. We talked about how our guests would request market-sized portions of our sauces, whole roasted meats, and our fresh bread,” says Reanna.  “Then Jordan said, ‘why not just do it?’ and it all started to take shape. We have a lengthy background in both catering and fine dining and no time seemed better to make this move, it’s a natural progression for us.  We are looking forward to cooking for the community in a new way.”

Nan’s will host an Open House and begin holiday catering preorders featuring items like wood-fired local heirloom vegetables, gluten-free gravy, and plenty of comforting classics like gratin and mac and cheese. Subscribe to the Nan’s Rustic Kitchen + Market Newsletter and follow on social media for future announcements.

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