With new executive chef, Farmer Matt farm in New Braintree expands farm-to-table vision

Farmer Matt is a sustainable farm in New Braintree that not only sells its own beef and locally grown products in its store but also offers visitors the farm-to-table experience with restaurant quality meals and baked goods for take-out or in-season picnics.

Matthew Koziol of West Brookfield is the owner, known to locals as simply, “Farmer Matt.” He’s both enthusiastic and committed to the farm-to-table philosophy by sourcing fresh, local ingredients and supporting local farmers. “Our community is a top priority for us,” said Koziol, who owns a 214-acre farm and leases an additional 400-plus acres of farmland, some of which has been certified organic since 2015. He also sells certified and conventional hay to local farmers.

His story began with a career change and Koziol admitting that he lived the American dream, spending a decade as a financial advisor before venturing off on his own, first by taking over a printing franchise followed by his own solar company. He says when he hung up his suit and tie and set out for greener pasture it’s precisely what he got with his decision to become a farmer, starting off working several farm internships.

He said one internship stands out from the rest. “I was looking for a local place to hunt and fish when the land owner said I could be on the property if I was willing to help around his farm. I went there every free chance I had,” said Koziol. “The farm was transitioning from a dairy farm into a grass-fed beef operation. It was in 2009 and I really learned a lot.”

Koziol said he first rented a farm and used money from the sale of his solar company to stock it with cattle and farm equipment. When the pandemic hit, the trajectory of the business changed, he said. “People turned to me for fresh beef and take-out,” he said. “It was my birthday, March 10, and I remember my phone ringing off the hook. Residents were concerned that local grocery stores had no beef in stock. I went into overdrive, ordering additional freezers and securing additional butcher slots and ramping up production,” said Koziol. Demand for beef quadrupled in a matter of months and the explosive growth allowed Koziol to purchase his 214-acre New Braintree farm. “The property had been listed for several years and the pandemic resulted in the owner dropping the price,” said Koziol. “That made it affordable for me.”

Koziol truly is passionate about food and farming. Growing up, he has fond memories of his grandparent’s farm in Canada, explaining how as a young child he was fascinated with farm life. His family long has supported local growers and farmers, he said, and when he was young a local dairy farmer used to give him chocolate milk to take home. “I want people to enjoy similar experiences at our farm,” said Koziol, who envisions it as a future agritourism spot.

At Farmer Matt, there’s pride in the ethical treatment of its beef. Cattle are raised in a humane and sustainable manner, ensuring their well-being and minimizing stress throughout their lives, said Koziol, adding, “We believe in transparency and integrity. We never add hormones or preservatives to our beef. All our products are non-GMO, reflecting our dedication to providing high-quality, natural ingredients to our customers.”

Koziol at one time sold pasture-raised black Angus beef to Wegmans Food Markets in Massachusetts, in partnership with David Salem of Salem Cross Inn in West Brookfield. Koziol said Wegmans insists on having locally raised beef featured in their Massachusetts stores. The beef is sold under Wegmans brand name, he said. Note: The Salem family for years has featured their locally raised beef in the Salem Cross restaurant.

Farmer Matt, 860 West Brookfield Road, New Braintree currently is open from 11 a.m. to 7 p.m. Wednesday through Friday; 10 a.m. to 7 p.m. Saturday; 10 a.m. to 6 p.m. Sunday; Closed Monday and Tuesday. Visit https://farmermatt.com; Telephone: (508) 980-7085. Connect on social media. Catering is available. The pavilion area with picnic tables is seasonal. Koziol said he would one day like to have a three-season outdoor pavilion. There is table service in summer months. Enjoy live music, beer truck, etc.

Note: Lost Towns Brewing Company in Gilbertville offers its customers Farmer Matt food delivery on Friday, Saturday and Sunday. Home cooked meals ranging from mac and cheese to sloppy Joes can be ordered on the Farmer Matt website. For more information, call Lost Towns, (413) 277-0818.

Farmer Matt’s farm-to-table menu recently got a boost with the hire of executive chef, John Steinhilber, a graduate of New England Culinary Institute in Montpelier, Vermont.

Steinhilber previously was executive chef at Hanna Devine’s Restaurant & Bar in downtown Ware, where he worked and collaborated on menus with chef/owner Kim Craig. He said after much thought and deliberation, Craig permanently closed the restaurant last year. Koziol had met Steinhilber at Hanna Devine’s and reached out to him when he heard the restaurant had shut down.

“He’s a great chef,” said Koziol about Steinhilber, who also was owner/executive chef of a classic French bistro. Early in his career, he spent time in the coastal kitchens of John’s Island, South Carolina and has managed culinary operations in three different dining venues.

“John’s appointment as executive chef is part of our ongoing effort to enhance our menu offerings and dining experience,” said Koziol. “His skillset, especially in farm-to-table cuisine, aligns perfectly with our restaurant’s philosophy.”

For his part, Steinhilber is committed to fresh, high quality food. He already offers diners a unique culinary experience, showcasing regional produce and Farmer Matt products prepared in an immaculately clean commercial kitchen. Customers who order weekend specials or take-out will be treated to a variety of new dishes crafted by the chef, including Pasta Bolognese with farm-made pappardelle. Traditional Yankee Pot Roast and farm-made short rib truffle ravioli are new additions to the chef’s diverse and seasonally inspired menu. More information is on Farmer Matt website and Facebook. Kizol said customers especially love the Prime Rib Dinner, Yankee Pot Roast and Lobster Mac and Cheese.

Brandi Pasternack is the farm “CEO” who bakes products on premise for take-out and the farm store. Whether it’s muffins, bagels, crème brulee, cookies or banana bread, you’ll find a good variety of quality of products. Check out Sunday morning specials.

The farm store also has a full stock of frozen beef, such as steaks, beef sausage, Farmer Matt signature selections, ranch steak, boneless short ribs, grill specials, beef bones, in addition to poultry and pork. In the “Heat and Eat” section, it’s all about soups, (vegan, gluten-free), beef empanadas, BBQ pulled pork, Canadian meat pie, chili, lamb stew, meatballs, meatloaf, Shepherd’s pie, spaghetti sauce, stuffed peppers, etc. Fresh eggs from neighboring farms and milk and heavy cream from Cooper’s Hilltop Farm in Leicester also are available. Check retail shelves for maple syrups, ground up flour, jellies and other non-perishables.

Farmer Matt caters and offers special holiday meals, with the goal of providing high-quality options, according to Koziol, who collaborates with local businesses and culinary schools. He said he is passionate about the farm’s co-op program with Pathfinder Regional Vocational Technical High School in Palmer. “It’s rewarding to mentor culinary students like Sam Lowe and Izzy Perez, giving them valuable hands-on experience in a real-world environment,” said Koziol.

The farm also is actively involved in community events and initiatives, including seasonal Beer Garden pop-ups with live music and barbecues and participation in local festivals and farmers markets. Koziol has served as president of the Hardwick Farmers Co-Op Exchange and chairman of the Agricultural Commission of West Brookfield. He said he will never forget advice that helped him in opening the Farm Store. Lynn Cheney of Worcester, founder/owner of Maker to Main, was among entrepreneurs who gave him contact information and ideas about social media marketing, he said. “Lynn is a great person and I was sorry to learn that she closed her Worcester store,” said Koziol. “I wish her only the best.”  FYI: Maker to Main on Harding Street in Worcester closed permanently at the end of January.

Koziol said as a result of social media, Farmer Matt has gained a great following. “Some people might think we’re located in the middle of nowhere, but we have customers drive here after going to the Brimfield Antique Flea Market,” he said. The annual event held in May, July and September attracts a lot of out-of-state visitors and through social media posts many of them have discovered the farm.

“Navigating challenges such as the pandemic and inclement weather has been tough, but we’ve found innovative solutions to ensure continuity and customer satisfaction,” said Koziol. “Our resilience has helped us overcome these obstacles. I want to express my gratitude to our community for their continued support of Farmer Matt’s. It’s truly humbling to see the loyalty of our customers, and I’m thankful for the opportunity to share our farm’s story and values.

Put Farmer Matt’s on area spots to visit. Delicious take-out food! It’s also a pleasant drive from Worcester.

If you have a tidbit for the column, call (508) 868-5282. Send email to bhoulefood@gmail.com. 

This article originally appeared on Telegram & Gazette: Table Hoppin': Farmer Matt farm in New Braintree hires new chef