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TomChatt: Limes, tangerines, lemons
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TomChatt: Beet varieties from Underwood Farms
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TomChatt: Carrots and potatoes from Weiser Farms
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TomChatt: Tomatoes from Givens Farms
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TomChatt: Carrots, Chidori kale, broccolini from Roots Organics
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TomChatt: Once Upon a Mattress
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TomChatt: Music Center at Christmas
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TomChatt: Music Center at Christmas
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TomChatt: chocolate mezcal cake
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TomChatt: sweet corn cake with macerated berries
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TomChatt: stuffed poblano with mushroom, black bean, mole verde, cilantro cashew crema, toasted pepitas
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TomChatt: three sisters tostada with black beans, squash, corn, salsa crudo with hoja santa
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TomChatt: braised bison with berry barbecue sauce, dandelion greens, squash purée
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TomChatt: roasted sweet potato with salsa matcha
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TomChatt: grilled squash and green beans
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TomChatt: smoked tepary bean dip with smoked corn nuts, pickled onions, corn tortillas
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TomChatt: heirloom tomatoes with pickled blueberry, dandelion greens, chorizo-spiced vinaigrette (zesty good!)
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TomChatt: tomatillo salad with jicama, corn, red onion, apple, tajin, cilantro agave vinaigrette
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TomChatt: Dinner menu at Abernethy's (winter 2024-5)
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TomChatt: crème brûlée
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TomChatt: honey spice cake
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TomChatt: twice crispy Weiser Farms potatoes with vadouvan aioli
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TomChatt: Black Hawk Farms Wagyu flank steak, croqueta patata, chipotle-yam puree, braised sweet potato leaves
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TomChatt: long beach mushrooms with ginger butter and lemon scallions
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TomChatt: poached pear salad with golden raisin arugula pesto and roccolo valtellegio
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TomChatt: maple miso delicata squash with coconut crème fraîche, spiced pecans, crispy sage
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TomChatt: charcuterie board with wagyu bresaola, cotechino, prosciutto
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TomChatt: charcuterie board with wagyu bresaola, cotechino, prosciutto
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TomChatt: Tenuta Larnianone 2020 Bragia (cab, merlot, sangiovese)
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TomChatt: Rose Parade float