A farm to fork approach brings Chef Danny Boome to Earth in Kennebunkport, Maine for grilled swordfish with tempura squash blossoms. A summer tomato salad with opal basil vinegar follows to balance out the menu. In Philadelphia, ...See moreA farm to fork approach brings Chef Danny Boome to Earth in Kennebunkport, Maine for grilled swordfish with tempura squash blossoms. A summer tomato salad with opal basil vinegar follows to balance out the menu. In Philadelphia, Pennsylvania, the vegan, Louisiana-inspired gastro pub, Strangelove's, cooks up vegan chorizo tostadas and a signature Eggplant Jawn, featuring toasted quinoa rolled in eggplant. Chef Boome swings by Newport, Rhode Island at the Castle Hill Inn, for their native fluke tartar with avocado mousse stuffed air bread and local diver sea scallops with toasted tabouleh couscous.
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