Linn showcases this local food by incorporating it into the dishes served at Barley & Rye. The food tends toward classic and fresh, with dishes changing based on what's ripe in the Radish region. Because of this emphasis on the fresh and local, he and his kitchen staff remain flexible and open to improvisation. A sudden rainstorm, for instance, may necessitate a last-minute change in a featured dish simply based on how crops have fared.
On an average week, Linn says he spends several hours shopping at local farmers' markets and meeting with the growers he relies on for superb products. After making his selection, he surveys his inventory and starts creating recipes, drawing on his own creativity and the training he received at the Culinary School of the Rockies and a brief stint in Southern France.