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.
Wild Blueberries at Black Queen Angus Farm
6 years ago