From Cleveland Magazine | Laura Taxel | November 9, 2011

Downtown Canton got its first real chef-driven farm-to-table restaurant in July. It’s called Lucca. The husband and I had dinner there recently with people who supply some of the kitchen’s fine local ingredients. At the table were Mindy and Phil Bartholomae of Breezy Hill Farm in Homeworth, who raise an A-to-Z assortment of fruits and vegetables on their 23 acres, which includes three high tunnels so they can harvest year-round. The other couple was Jean Mackenzie and Jim Zella of Mackenzie Creamery, the award-winning artisanal goat cheese producer in Hiram (they had organized the get-together). It was a lovely evening of good food, good wine and great conversation in a pretty, contemporary setting.