The Ground to Join McMinnville’s Vibrant Culinary Scene With Introduction of Humble Spirit – Press Release

Local and seasonal neighborhood bistro to open in the heart of Willamette Valley this July

The Ground is joining McMinnville’s vibrant culinary scene with the introduction of Humble Spirit. The local and seasonal neighborhood bistro will open in the heart of the Willamette Valley this July. Humble Spirit’s menu draws inspiration from the seasons and thoughtfully-sourced ingredients, with a focus on provisioners using sustainable practices like regenerative farming and small-batch craft.

Located at 411 NE Third St. in downtown McMinnville, Humble Spirit will lean on The Ground’s leadership team, including chef Brett Uniss and Andrew Mosblech, director of hospitality. Together, Uniss and Mosblech will bring their shared love of the Pacific Northwest with expertise garnered in some of America’s finest restaurants. The menu and beverage lists will draw influence from classic neighborhood bistros and highlight the surrounding Willamette Valley.

“To me, Humble Spirit represents the intersection of my passion for food and agriculture, and their shared relationship to nature,” said Uniss. “I look forward to harnessing our community’s connection to our menu and positively influencing the course of cuisine in a more sustainable direction.”

To Humble Spirit, chef Uniss brings experience from Napa Valley with Étoile at Domaine Chandon, and later Thomas Keller’s The French Laundry. In New York, he served as chef de partie at per se and sous chef at Bouchon Bakery. Upon venturing to Las Vegas, he honed his skills at é by Jose Andrés and worked at both Italian standout B&B Ristorante at The Venetian Resort and Blau + Associates’ Honey Salt and Andiron Steak & Sea. Most recently, Uniss was the executive chef of the Duniway Hotel and Jackrabbit in Portland, Ore., where he embraced whole animal butchery and incorporated the best ingredients from Oregon farmers and purveyors.

“Our aim is to share delicious food with confidence, modesty, sincerity and joy, while paying homage to those who enable the experience: our employees, farmers, ranchers, fishers, winemakers and artisans,” said Mosblech.

Mosblech joins Humble Spirit most recently from Urban Kitchen Group in San Diego, Calif., where he served as vice president of operations, overseeing culinary development, beverage, catering, events and marketing. Prior to that, Mosblech oversaw beverage programs for the James Beard recognized Daniel Patterson Group, including Patterson’s flagship two Michelin-starred Coi. Mosblech served as the opening sommelier and bar manager at A16 and SPQR in San Francisco. As director of operations for The Kitchen Restaurant Group, based in Boulder, Colo., Mosblech managed multi-state growth to develop “real food” at-scale.

In January of 2022, Brenda Smola-Foti and Frank Foti announced The Ground, an evolving collection of virtual and physical destinations. Its agroecology philosophy is rooted in the understanding that humans are a part of nature, and was first introduced in 2015 with the founding of Tabula Rasa Farms, a Carlton-Ore.-based regenerative agriculture farm raising heritage animals that serves as a thought-leader in permaculture. In early 2022, The Ground announced Source Farms, a collaboration with Kookoolan Farms that supports farmers, animals and the planet through its commitment to producing, growing and raising the healthiest foods possible.

Through Humble Spirit, Tabula Rasa Farms, Source Farms and future endeavors, The Ground strives to nurture and celebrate the interconnectedness of nature through hospitality in service to all species.

For more information about Humble Spirit, please visit https://www.humblespirit.love/ and follow along on Instagram at @HumbleSpirit.love and Facebook. For high res images of chef Uniss and Mosblech, please visit: https://tinyurl.com/mvscype6.

About Humble Spirit:

Humble Spirit is a wine country restaurant sharing food with heart in historic downtown McMinnville, Ore. The light-filled space is warm and approachable, welcoming community members and tourists for casual meals and special celebrations. On the menu, guests will find items like meatballs and smash burgers made with 100 percent grass-fed beef and pastured pork from Tabula Rasa Farms. Beyond responsibly-raised meat, fresh produce shares the same spotlight—seasonal vegetables are showcased with just as much love and enthusiasm. Guests can expect artful cuisine served up with a sense of humor. The catering and restaurant menus draw inspiration from the seasons and thoughtfully-sourced ingredients, with a focus on provisioners using sustainable practices like regenerative farming and small-batch craft. Loving intention is at the heart of the dining experience, always celebrating the work of exceptional purveyors in the Willamette Valley and beyond. For more information, visit: https://www.humblespirit.love/.

About The Ground:

The Ground is an evolving collection of virtual and physical destinations across Yamhill County, Ore. Its philosophy is rooted in the understanding that humans are a part of nature, which was first introduced with the founding of Tabula Rasa Farms in 2015, a regenerative agriculture farm raising heritage animals that serves as a thought-leader in permaculture. The Ground has grown to include land surrounding the farm. With the introduction of Tabula Rasa Farms, Source Farms and Humble Spirit, The Ground exists to realize human potential in harmony with the planet by nurturing the interconnectedness of nature, people and community. With a holistic approach to hospitality with a philosophy of belonging, The Ground has plans to expand its programming and offerings. For more information on The Ground, visit: https://www.theground.love/.

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