Journal

Choosing the cut, building the base and knowing when to leave the pot alone.

Where our heirloom tomatoes, beets and late-summer squash come from.

Our sommelier picks lighter reds to drink slightly chilled on the terrace.

Twenty-four hours, three ingredients and one very old starter.

A seven-course supper for ninety guests under the terrace lights.

Why we switched to stone-ground flour from a mill twenty miles away.