​
​John Barone​
​Michelin Trained Private Chef
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    GALLERY

    Farm to Table, Local & Sustainable Cuisine

    Chevre custard, beets, pistachio
    Suman - Coconut, Mango, Sticky Rice
    Mission Fig, apricot, black current, vanilla
    Figs, Baby fennel, jingle bell peppers, mache, aged balsamic
    "Green Thumb" Farm Stand in South Hampton NY
    Peeled toybox tomatoes
    Roasted endive, grapefruits, frisee, black pepper
    Olive oil poached Hake, charred onion, romesco
    Salad of granny smith apple, tokyo turnip, pinenut, frisee, juniper
    Corn Veloute, roasted romaine, pimenton, creme fraiche