Reggie keeps an eye on the farmyard.
Framed on a clean white plate, each dish departs the kitchen as a compilation of imaginative flavor combinations, quality ingredients, and hours of hard work.
“Hands please!” is yelled as the marinated beef carpaccio hits the window. The request queues the servers to give the plate one last wipe before they deliver it to the table.
Head chef Alex Seidel (right) works closely with chef de cuisine, Matthew Vawter (left), putting the finishing touches on the evening's plates.
As tickets start to crowd the window, the team of chefs quickly fall into a routine, crossing over each other in a coordinated dance of sauté, season, and garnish.
Fruition Creamery’s Pecora tops the olive oil-smashed fingerling potatoes. The battle-hardened, callused, and burned hands of the chefs delicately maneuver their knives.
Tender Belly Farm's porchetta rests before it is slow roasted.
Ramps wait in the window to get charred. An aimed snap of a kitchen towel results in a momentary ease of the tension.
The last item on the prep list is checked off as the sweet smell from the smoker wafts through the back door, bringing with it a cool breeze.
As service time draws near, the crew crowds around head chef Alex Seidel. He plates each new dish for the first time, and his staff memorizes the blueprints.