Chef Kelli Lewton’s celebration of autumn flavors with a sampling of flavors — Euro nosh style!
Chef Kelli Lewton lives and works by the tenet that all the food we execute should be sourced as close to the vine as possible. “It all starts and ends with the food. That is what they will remember 1, 2, 5 or 10 years from now.”
I’m pretty predictable when it comes to ordering adult libations at dinner (Riesling, please!), but sometimes a cold beer is an even better complement to a meal.