One of my top ten meals ever was at Fore Street, blown away by the open kitchen, it seemed like there were four or five wood fires going on at once. I had local rack of lamb with panfried mashed potatoes (a childhood leftover fave). And rosemary infused pear tart tatin for desert. It was a good 8 or 9 years ago and the first time I ever saw a farmer credited on a menu.
In August I will be going to a Outstanding in the Fields dinner held at Elliot Coleman's farm featuring the Fore Street Chef. There are still tickets available.
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In August I will be going to a Outstanding in the Fields dinner held at Elliot Coleman's farm featuring the Fore Street Chef. There are still tickets available.
- adman 7-13-2009 5:06 pm