At last Saturday's Beard House dinner, chef Adam Cooke of the Barn at Blackberry Farm served these raw sheep’s milk cooked–Anson Mills grits, topped with an unctuous egg yolk, earthy Tennessee black truffles, and ham hock consommé jelly. (Doesn't this sound perfect for a blustery winter day?)
Check out more photos from his farm-to-table tasting here.
(Photo by Philip Gross)
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