Garden Salad*
Pork loin with Persimmon Chutney
Kale*
Herbed Potatoes
Trio of citrus sorbet
Ruby Grapefruit, Lemon*, Satsuma
Earl Gray Cookies
*From the garden
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Emily has always loved eating great food, but at the end of high school she first got into cooking through bread baking. She then was abroad in the south of France spring 2010 where she interned at an artisinal chocolate shop and learned about many traditional dishes from her host family. Before returning home from France, she won a Richter Grant to study Etivaz cheese in Switzerland, getting the chance to see how the cheese is made. She loves experimenting with food and learning about new dishes. Food is her creative outlet and you can find her in the Berkus kitchen almost every night this year.
I can't wait to eat this amazing-sounding menu!
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