The Hearth & Hound partners chef April Bloomfield and Ken Friedman.
Crispy confit potato with kefir, Swiss chard and lamb fat by The Hearth & Hound chef April Bloomfield.
Five spice aged duck with orange and fennel puree by The Hearth & Hound chef April Bloomfield.
A dish of grilled carrots, roasted poblanos, citrus-spice vinaigrette, black lime and carrot tops by chef April Bloomfield at The Hearth & Hound.
West Coast oysters with apple, sorrel juice, cucumber and borage by chef April Bloomfield at The Hearth & Hound.
The Hearth & Hound chef April Bloomfield makes beef tartare with kamut, fermented harissa, horseradish and sprouted onion seed.
Grilled fermented cabbage with oyster and meat drippings and dried apple powder by The Hearth & Hound chef April Bloomfield.
