Cornerstone Bar & Grill: Bite sized local buffalo wellington en croute
Cristina’s Restaurant: Salmon cakes & Porchetta pizza roll-up
Dashi: Crispy local Berkshire pigs head pork lollipops with pickled local cherry cre??me fraiche
Glow: Fall harvest gazpacho with local sweet corn and avocado salsa
Il Naso: Deconstructed Italian BLT; local seared pork belly, oregano aioli, local heirloom tomato, butterleaf lettuce and olive oil cracker
Rickshaw: Nepalese Momos – Local XXL ranch pork and chive dumpling with spicy roasted Hagerman heirloom tomato sauce
Roosevelt Grille: Snake River Farms Kobe beef grilled flatiron steak two ways – Argentinean chimichurri and Thai-basil
Rolling in Dough: Cheese crackers and lemon tartsWhile the entire experience was fantastic, my favorites were:
- Dashi – When you hear pig’s head you may cringe, but the flavor and lusciousness of the meat was divine.
- Roosevelt Grille – There is nothing quite as fantastic as a perfectly cooked steak (well, maybe a great 3-minute egg) but this flatiron was superb. Add that to the fact that Chef Tom Nickel had whipped up two nom-worthy toppings (chimichurri? I’m now a huge fan).
- Il Naso: Now THAT is the way to prepare pork belly. Perfect crispiness. Foodgasm.
- Jess Flynn