Winter Vegetable Salad

White Bean puree with baby Turnip, radish, cauliflower, and carrot braised in truffle butter with Olive and Chorizo soil, Brown butter powder and Micro Swiss Chard.

Charcuterie

After months of preparation we have finally gathered all the ingredients and knowledge that makes a charcuterie program possible and we’ll putting it to good use over the next few months. Local Pork Shoulder from Polyface Farms, about to be broken down into the raw material for some great salumie. Thank you so much Chef Angelo I greatly appreciate it. I also am extremely grateful for the experience and teaching of Chef Travis Grimes from McCradys restaurant in Charleston SC. They have an amazing charcuterie program and I hope to learn even more from them in the future.