Foodporn photo shoot

Fun day….cooked a bunch of our favorite plated and took some amazing pictures.

Have I mentioned I’m really enjoying my new job?  🙂

Brunch

Housemade breakfast sausage links

Duck confit hash with bone marrow potatoes, zucchini, baby leeks, green tomato relish, and sunny side up duck egg

Rockfish

Rockfish with smoked mussels, heirloom tomatoes, ginger olive relish, and coconut-curry fish broth.

Gardening

Edible garnish grown in Patterson Park.

Saying goodbye

In my final days at B&O it was important to me to end on a high note. My final two specials…

Roasted pork belly with daikon radish-pickled carrot salad, carrot green pistou, and mixed grains.

Brunch style duck confit with grits, poached egg, and maple vinaigrette.

I’m going to miss a lot of things about the place, my never ending supply of bacon fat, my beef  braise that I started a year ago that has been used and reused, hours of sausage making and pickling projects, and most of all the people- the things I have learned and the relationships I have built.

But with all things, the time has come to move on and continue my journey. I have a very positive outlook on my new restaurant and am very excited to start. New Chef, new food, new ideas.  🙂