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