At Inside Park at St. Bart’s, Chef Weingarten will continue to responsibly source from the farmers and purveyors whom he has known and worked with for years - producers of meats, fish, and produce who care about the community-at-large.
Chef Weingarten also embraces the lost culinary arts and will cure, pickle, preserve, smoke, and prepare everything served in the dining room, reflective of his longtime allegiance and respect for responsibly-sourced ingredients, seasonality, sustainable practices, and lost culinary arts.
Garden's End Soup
Roasted Apple and Squash Chowder
Sauerkraut
Caraway Mustard
Watermelon Pickles
Green Wheat with Sumac and Feta
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