Meet the Chef's Chefs

I couldn't snap pictures of everyone but here is their food. Diana came up with a nice harissa puree with king salmon, curied carolina gold rice, zahtaar carrot salad and micro carrot tops that we have been featuring on our tasting menu.

Chris Spaulding did a nice job with this brined, smoked, sous vide, then finally grilled berkshire belly. Tomato and lardo emulsion, heirloom tomatoes, crispy wheat berries.

Lupe rolls the s@#t out of some pasta and had some nice "envelopes" filled with braised pasture prime chicken.

Brian Baxter finished the pasta with celery root puree, fiscalini, and malabar spinach.

With a new menu on the horizon we will be utilizing our tasting menu to test new dishes for the fall. It's a great way for us to tweek the dishes, have the line chefs contribute, and let them develop a sense of ownership in the menu.

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