How long does it take chefs Mark Gaier and Clark Frasier to prepare a meal at Arrows? Would you believe it if we said months? These two insist on growing their own, well, everything, as close to the French tradition as possible. Prosciuttos and charcuterie are created on the premises; fish of all types are prepared in the on-site smokehouse; breads and pastries are baked by a master pastry chef; cheeses are taken from curd to finished product in the kitchen; and mushrooms, cranberries, and fiddleheads are foraged from the surrounding forest. Oh, and they have their own vegetable garden, too.