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| Jubilee Farm, where we harvested produce for the dinner |
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| Melissa Peterman (of Honeybeesting.com) foraging edible nasturtiums blossoms |
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| Table of onions |
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| Cracking open fresh hazelnuts with the butts of our knives |
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| The Amuse, prosciutto wrapped watermelon with Jubilee Farm basil simple syrup |
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| Delicious sweet corn soup, crab and tarragon oil |
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| Watermelon granita with mint and borage flowers |
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| Slow roasted crispy pork belly over farro and Jubilee Farm summer squash risotto, Jubilee Farm roasted beets and sauteed swiss chard |
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| Jubilee Farm strawberry and blackberry hazelnut crisp, cinnamon scented mascarpone |
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