Short grain brown rice and pearl onion egg pie.

Cauliflower roasted whole rubbed with garlic and pecorino.

Rabbit Saddle , Lentils cooked in Chaga broth.

Venison/Kale lasagna.

Breakfast.

Kale salad with apples,sunchokes and cauliflower with sheeps milk feta dressing for Chefs Consortium event at NYS Museum.

Campus raised brown trout

Boneless rack of rabbit with more rabbit inside.

Rabbit porchetta with confit legs, gnocchi and porcini with my farm to table class @ SUNY Cobleskill.

Egg pie with farro,shredded Brussels sprouts, cherry peppers and Parmesan.