The Kitchen

House made pork sausage

House made pork sausage. 100% Kentucky pork from Hood Heritage Hog Farm, root vegetable hash, savory apple sauce

Spring Harvest Salad

Spring Harvest Salad. Fiddle Head Ferns, Pickled Ramps, Parsley Root, Pea Shoots, Candied Rhubarb, Mizuna Greens from Greensleeves Farm, Sherry Mustard Vinaigrette.

James Beard Dish

This is the dish we did for the Cincy in New York Dinner at The James Beard House May 10th, 2014. Halibut encrusted with pistachio relish. Edamame, pickled shiitake mushrooms, fennel, candied rhubarb and a miso ginger reduction.

James Beard Dinner

Honored to be cooking with such a great team of Chefs at the James Beard House in New York City. The event is in May and caps off a week of festivities called Cincy in NYC. Go to www.cincyinnyc.com for more information.

Grouper

Edamame, Broccolini, Pearl Onions, Capers, Ginger Miso Reduction