Wreck Fish and Summer Salad, Heirloom Tomatoes, Local Berries, South Carolina Peaches, Thicken Raspberry Vinegar, Red Vein Sorrel, Fig Balsamic
Cast Iron Seared Kobe Strip
Candied Striped Beet Puree, Thyme Gnocchi, Beet Greens, Horseradish Foam
Here is one of the pigs we raised at Taylor’s Farm. We took the belly, loin and top shoulder and glued it together sous vide it with local honey, sage and cooked it at 120 for 3 hours. We served it with stewed tomatoes and orka, braised kale, apple braised potatoes and pork belly and garlic scape froth.