Self sufficient 12 acre restaurant

From Businessweek:

"Damon Baehrel is making dinner out of the scrub brush next to his blacktop driveway. First he takes some sumac leaves and steeps them to make tea. Then he adds liquefied wild violet stems cut from his yard, as well as a dozen varieties of grapes cultivated in his garden. He freezes all of this together and serves it on a spoon as one refreshing bite. Baehrel calls it sumac-flavored ice slush and uses it as a palate-cleanser during the 15-course meal he creates nightly for 18 food-obsessives. Many travel three hours from Manhattan—some even fly in overnight—to pay $255 (before wine and tip) for the privilege of eating in the basement of a modest clapboard home in Earlton, N.Y. 

Formerly known as the Basement Bistro and now simply called Damon Baehrel, the 12-table restaurant has a five-year waiting list."