Blog — Standard – Due Sorelle

Quartered strawberries with fennel cured in white balsamic, burrata, arugula, toasted pistachios and peach balsamic pearls.

The Tuscan answer to stale bread. Torn ciabatta soaked in tomato juices with cherry tomatoes, artichokes, mozzarella and basil.

Roasted pie pumpkin or butternut pureed with condensed milk and warm spices, including a little black pepper for lift.

Brown butter, whiskey and three cups of pecans in a blind-baked shell. Richer and less cloying than the pecan pie you grew up with.

Jim's cold soup of heirloom tomatoes, cucumber, onion and garlic blended with olive oil and balsamic. Nothing to cook, everything to chill.

Nuts tumbled in melted sugar with cardamom, ginger and a pinch of chili. Sweet, savory, and dangerous to leave within reach.

Boiled beet, shaved radish and carrot served with their picked leaves. A first course that leans on good produce rather than technique.

Brown butter, two sugars and real chocolate chunks, finished with flaky sea salt. Makes two dozen, and they rarely last a day.

Set cream sweetened with Inaudi truffle honey and finished with pink Himalayan truffle salt. Sweet and savory in the same spoon.