- Heirloom tomato pizza
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- "Pizzas are so universal that any farm-fresh produce can be used," Jeff Rossman says. "This pizza calls for fresh mozzarella, but feel free to try Gruyère, aged Gouda, Parmesan, Asiago or any other cheese that tickles your fancy."
- Chipotle skirt steak with fire-roasted tomato sauce
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- Chef Jeff Rossman credits Brian Ridge with creating the marinade recipe. The marinade and sauce can be made ahead of time and stored in the refrigerator for about a week.
- Farmer's salad
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- Chef Jeff Rossman calls this the "farmer's salad" in acknowledgment of the many local farmers who supply him fresh-picked product on a regular basis.
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