Wish I'd made it....
The Chef was Chris Cannon, formerly of L'Impero, Convivio, Marea, etc. I've always thought of him as a front of the house man, but the guy can cook. The food was stunning - a perfect high summer meal.
Grilled Filone with Burning Heart Farm Scrambled Eggs and Black Truffles:
A bright golden pillow of eggs laced with truffles. Irresistible
Mosefund Farm Mangalitsa Sopressata
From the world's most adorable pigs.
Mosefund Farm Mangalitsa Lardo Crostini with Figs and Black Pepper
Soft figs, bursting open beneath melting lardo.
Forty North Mantoloking Oysters,
Manzanilla Sherry, Castelvetrano Olives and Shallots
Those oysters! Big, juicy, briny.
Papardelle with Maine Lobster, Fava Beans, Corn and Tarragon
Like the richest lobster bisque you've ever had, tossed with noodles, fresh favas and corn.
Jameson Farms Loin of Lamb, Parmigiana of Graffiti Eggplant, Jersey Tomatoes, Taggiasca Olives and Green Lentils
Lovely little lamb, and a whole new way to think of eggplant parmesan.
Grilled Jersey Yellow Peaches, Basil
Lambrusco Vinegar, Vincotto, Toasted Almonds and Mozzarella di Buffala
The high point of a fantastic meal. For me at least. The peaches were ripe and smokey, and they clung to that pliant mozzarella. Every once in a while, the surpriing crunch of almonds. This is going to become a summer staple in my house.