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