Little Baby Pigs and Squab On the Coals

I love Suckling Pig and I love using this method my Big Brother Tarver King taught me.

Whole Suckling Pig, Roasted Marble Pot Arugula Puree, Tobacco Onions, Glazed with Hickory Gastrique ( Another Tarver OG)



The Only Way to Cook Squab

Trying To Wait For Spring

Chestnut Ravioli, Parsnip, Rye Air, Caraway Scented Red Cabbage and Celery ( Sorry for the bad Pic I was in the Weeds)

Pinenut "Pate de Fruit" Playing around for a new Pine Dessert

One Thing we do not have a short of is unbelievable wines and when the whole bottle doesnt get finished ( did not know you were even allowed to do that I thought it was a law to finish) but I get the benefit of being able to make some amazing vinegar I call it million dollar vinegar I cover it with a chifonade of hundred dollar bills.

James Beard House Dinner

First Off Sorry For the Absence. Second I was lucky enough to Travel To New York with The Blackberry Crew and cook at the Famous James Beard House. We had to ship all kinds of things that seem funny to ship (eggs and grits from the Farm) but everything arrived saftly and we had an amazing dinner. I will Post Some Pictures that the James Beard house Has sent me but you can check out more on the James beard house Webpage.

Some New Summer Dishes

Apricot and Sunchoke Salad with Foie Torchan

Squash Veloute with Stonington Lobster and Summer Squash

Watermelon Salad Balsamic Vinegar Noodles and Olive Oil Jam ( Adam Cooke Creation)

First Taste of Summer

Some New Dishes starting to open the door for Summer


Hickory Grilled Lamb Loin from our Property with The First sign of Chantrelles, Baby Fennel from the garden and fennel Puree and a local farmers first zuchini of the year

Roasted Beef, Garden Carrots, Summer Truffle Roasted New Potatoes

Roasted local Squab with Local tart cherry garden Cabbage Agri Doux, Pine Nut Mouselline, and Tart Cherry Glazer

"Corned Beef on Rye" Rye marinated Garden Cabbage with Corned Veal Tounge

Cucumber "Tagatelli" Braised Heart of Palm, American Caviar and tons of garnish from the garden, and some of the micros one of our servers is growing for us we are recruiting everyone to start growing

Pasta and Fresh Veggies

We are getting Fresh eggs everyday now and using the hardwheat flour from Anson Mills I just cant make enough pasta definitly my favorite part of the day

We have a local farmer named Chris Burger who has started a farm and we are loving everything he is bringing us he is going to be the next big thing in the farming world Olivia Loved his carrots right out of the ground She chewed on it the whole time we were there.

Some Pictures of the Great Day on National Escargot Day

We Start with Some Pictures of the Garden and Go on To The Escargot Tasting Menu The Garden is in Full Force with No Sign of Stopping

The 5:45 Garnish Garden Grab

Little Baby Carrots

Some of the Walking Onions used all over the Menu

One Big Shitake Growing on the Logs

Me Checking all the Logs for Mushrooms

Pictures From The Escargot Tasting Menu A Copy Of the Menu is Below