cooking from the dirt from peanuts to pork bellies, an evening-long tribute to ingredients that hail from the earth, or near it

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Golden, Red & Candy Cane Beet Salad with Orange Reduction & Tarragon, Chervil & Basil
Savoy Cabbage with Anchovy Butter
Roasted Parsnip Puree, Chives and Spicy Candied Peanuts
Escarole Radishes and Spring Onions with Pleasant Ridge Cheese
Porchetta in Jus with Herbs
Chocolate Molten Cake & Heavy Cream

Photos and a short video from our evening together:

Photos from our evening together: