LEFT:
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Up to40differentvarietiesofheirloom toma-
toes (left),manyofwhichwere rescued from
extinctionbyseedsaverssuchasmastergardener
JohnCoykendall, presentan incredible rangeof
tomatoflavors.
ButcherMichael Sullivanusesold-world
methods topreparecharcuterie (right)— including
dry-curedsopressata, finocchiona, andsalume
toscano—ensuring thatunusedcutsofmeat
from the restaurantarenotwasted.
Executivechef JosephLenn (right), aTennes-
seenative, drawsonhisSouthern rootsand the
farm’sbounty tocreatedishessuchaswood-
grilledsquabwithbutternut squash, faro, and
cippolini onions.
Fall Harvest Dinners (opposite) are hosted
on theweekendsat theYallarhammerPavilion,
where diners can sample freshly caught trout
and amazing seasonal produce.
FooD
Fresh from the Field
FALL 2011
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