Brett A. Smith

Appetizer

Barbecued Diver Scallops with Golden Beet Salad and Creamy Sauerkraut Puree

Features

Grilled Chilean Sea Bass Pasta with Roasted Apple-Hazelnut Pesto

Bacon Wrapped Berkshire Pork Loin with Salsify Puree, Roasted Blue Potatoes, Pearl Onions, and Local Mushrooms