The GP Fall menu is here!
Inspired by foraging unexpected ingredients at Katchkie Farm this summer, Executive Chef de Cuisine Mark Russell aims to highlight underutilized ingredients, like a Pan Roasted Porgy Fillet with charred corn, farm greens and roasted tomato.
"We’re thinking about creative ways to fight food waste," he said. "A great example of utilizing the whole product is Apple Three Ways, in which we caramelize local apples, extract juice for apple cider cream, and use the skins to create apple paper on top of maple crust."
See our Fall menu here.
Photos ©Nicholas Doyle