A view of Blue Moon Acres farm across rows of young lettuces.
Fork’s Chef John Patterson
Ian Brendle of Green Meadow Farms
Country time farm porkbelly porchetta style, endive, red onions, arugula from Le Virtu.
Seasonal farm vegetables—raw, cured and pickled at Fork. Featured is a nuke pickled turnip using Blue Moon Acres nuke grains.
Imported Pugliese stracciatella, English peas, pancetta vinaigrette at Le Virtu