Tuesday, March 11, 2014

Two Top Chefs Join Forces to Support Local Farms

A very special collaboration between Executive Chef Doug Potts from our Peacock Restaurant and Lounge and Bartlett Pear Inn Executive Chef and co-owner Jordan Lloyd took place Monday night at the Inn at 202 Dover. 

Each chef prepared three courses, complemented with a wine pairing.

Some of the delicacies served: Champagne Poached Barron Island Oysters and Caviar;
Blackbottom Farms Seared Pork Tenderloin with Orange Olive Granola, Fennel Puree and Roast Vidalia Syrup ; Rhode Island Seared Sea Scallops; and Grilled S.B. Farms Bison with Lilies in the Field.

Talk about an amused bouche!


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