By Chef EJ Hodgkinson of King + Duke.
Tasso with Drunken Tomatoes, Zucchini, Sun Gold tomatoes, Squash Blossoms & Arugula
By Chef Brent Banda of Lure.
Quinoa Summer Veggie Salad
By Chef Josh Hopkins of Empire State South.
Lard Caramelized Fennel
By Chef Chris Hall of Local Three.