Events Coordinator/ Sommelier
Having studied at the International Wine Center in New York City, Ashley is a level 1 with the Court of Master Sommeliers, a level 3 with WSET, and worked in New York restaurants Per Se, Pastis, and Tía Pol as well as the specialized Spanish wine store, Tinto Fino, where she was general manager.
Ashley is the wife of chef Andrew Donovan; together, this duo will present each dinner. We left Florida for Tulsa because we missed the farm-to-table aspect of the industry, which was the reason we fell in love with restaurants, and with each other. The Reserve presented a really unique opportunity.
The garden beds are prepped and conversations of recipes and flavors vs. crops and timing start to happen. Flexibility is key in bringing a Farm to Table experience. It requires flexibility from gardener, the Chef and the Guest.
July in Tulsa, Oklahoma, means tomatoes, peppers and eggplant. What’s for dinner in Tulsa? At The Reserve, our new farm …