pickled peaches
tim henley is a third generation farmer who brings us the best apples, peaches and occasionally berries that you just can’t beat… when he brought me the last of this season’s peaches, i made a big batch of pickled peaches so we could enjoy the taste of summer for just a little while longer. this dish is a result of that: foie gras, pickled peaches, peach preserves, corn bread pudding, balsamic vinegar, and roast chicken jus. the foods grown for us by great people like tim is what makes my job that much more fun…
veggies veggies veggies
eggplant, okra, chanterelles, shiitakes, oysters, squash, tomatoes, fingerling potatoes, carrots. the varieties and textures on this plate really turn me on!
foraging
crispy skin chicken tastes so good…
polyface pastured hens have amazing qualities that contribute to a succulent meat, crispy skin, and great flavor. served with sweet corn puree, roesti potato, baby squash blossoms filled with country ham mousse, stewed tomatoes, and soy bean succotash.