For her Friends of the Café Dinner, Ashley worked with a combination of her own suppliers and our local purveyors to obtain both protein and produce. Ashley finalized her menu once the availability from local farms was confirmed, to ensure she was using the freshest local ingredients available. The menu featured heirloom tomato pie; Poole's macaroni au gratin; charcoal-grilled ribeye with chimichurri, charred walking onions, and green horseradish crème fraiche served with classic marinated summer succotash; and coffee panna cotta.
— CHEF SCOTT PEACOCK | APRIL 2017
Chef Scott Peacock sought out some new and trusted sources that could provide us with the freshest ingredients—because when Scott says fresh, he means FRESH. That means that the menu was not 100% finalized until he knew exactly what he’d be working with—and each dish he presented proved his philosophy to be right, again and again.