We call the general area of our offices, the Shire. On one of the rooftops, we've installed an urban garden, where we acquire most of our herbs and flowers for Chef's Table. This is the Sous Chef's course. He takes care of it every week, tweaking it a bit this way and that, each time.
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A pea soup and salad combo. Feta cheese, mint, and peas work so well together. This salad is a celebration of their unity.
We have a forager that comes around every once in awhile. He brought us some exotic ingredients this time. I built a dish around them.
- hazelnut & nasturtium crumble
- fava puree
- fiddlehead ferns
- miner's lettuce
- morel mushrooms
- torched broccoli rabe
- parsley twigs
- pickled ramps