Chef

Andrew Smith

"Cinderella pumpkin braised in chicken stock and lemongrass, pan fried in butter and served in a sauce made of its guts and molasses. How complex and savory this pumpkin is blows my mind. Thank you for the help @#supperclubtrials"

"This has been probably our most underrated dish for the last few months: beluga lentils cooked in charred vegetable stock and soy, pickled fresnos, tahini mousse."

"The Perennial blooms on @rockmilltavern ‘s Spring cocktail menu. 🌿 #fromgraintoglass"

"Roasted monk fish, leek porridge, shiitake, sweet and sour 🥕 @rockmilltavern tonight!"

"Brook trout, charred cabbage, daikon, shiitake, roasted fish head broth. @rockmilltavern tonight!"

"Beets, carbonized, roasted, smoked, pickled, Brillat Savarin, ash salt @rockmilltavern Happy New Year!!"