AIMEE francaes

General Manager/Owner

Aimee Francaes loves creating warm, hospitable, playful spaces. Throughout Aimee’s career, she has found a love of pairing business management with her natural grace for hospitality. Aimee began working as Front-of-House Manager for Flour Bakery + Café in 2009. Two years later she became the Human Resources Director at Flour, overseeing more than 180 people at the start, which grew to over 350 people across multiple locations, including sister restaurant Myers + Chang. She could not be more thrilled to have the opportunity to serve the Happy Valley community alongside the love of her life, Jesse Hassinger.

 

jesse hassinger

Chef de Cuisine/Owner

Jesse Hassinger began working in professional kitchens in Boston at Coppa Enoteca. From there he went to focus on butchering whole animals at the Somerville butcher shop, M.F. Dulock Pasture-Raised Meats. Working with whole animals gave him a unique opportunity to utilize ‘off-cuts’ – certain parts of the animal that would otherwise be thrown out. By creating Belly of the Beast, Jesse and Aimee are focused on continuing to honor the whole animal in this fashion. Jesse continued to work in Boston-area kitchens at Hungry Mother as well as its sister restaurant, State Park. In October 2015, he moved to Northampton to pursue the development of Belly of the Beast and took a position at Tart Baking Company as morning baker, bread-maker, and driving force behind the expansion of their donut program.

 
 

The FABULOUS Local Farms + Partners on OUR Menu Right Now

bullet points indicate partners within a twenty-five mile radius of our eatery 

 

Astarte Farms, Hadley, MA butternut squash, cuke pickles, sweet cukes in relish

Beerology, Northampton, MA spent grains for grainology

Berle Farm, Hoosick, NY haymaker cheese

Cabot butter, swiss + cheddar cheese and base cheeses for pimiento cheese

Cherry Rail Farm, Brattleboro, VT pork

Clarkdale Farm, Deerfield, MA fruit in our fruit compotes

Cream of the Crop Eggs, Russell, MA

Cricket Creek, Williamstown, MA  feta cheese

Farmer Ground, Trumensburg, NY whole wheat + rye flour, einkorn berries

Fluff, Lynn, MA

Four Star, Northfield, MA cornmeal featured in our cornbread and shortbread

Homestead, Northampton, MA rigatoni

Ioka Valley Farm, Hancock, MA maple syrup

Jasper Hill Cheese Cellars, Greensboro, VT baley hazen blue, chef’s mix

Kitchen Garden Farms, Sunderland, MA peppers in red pepper jelly, pickled beets

Mapleline Farm, Hadley, MA heavy cream, whole milk, buttermilk

Mayval Farms, Westhampton, MA skyr yogurt

MX Morningstar, Hudson, NY sweet potatoes

MycoTerra Farm, South Deerfield, MA mushrooms

Park Hill Orchard, Easthampton, MA apples

Plainville Farm, Hadley, MA rutabagas

Poplar Hill Farm, West Whatley, MA beef

Queens Greens, Amherst, MA carrots, beets

South River Miso, Conway, MA adzuki bean miso, koji

Szawlowski Farms, Hatfield, MA onions, potatoes

Teddie Peanut Butter, Everett, MA

Trans World Market, Hadley, MA basically, the bulk of our pantry

UMass Hydro Lettuce

Warm Colors Apiary, Deerfield, MA honey

Winter Moon Roots, Hadley, MA radishes

Yardbird Farms, Montague, MA honey + honeycomb

The FABULOUS Local Farms + Partners that frequent our menu at other moments

coming soon!!