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Eye Candy: Porcini–Goat Cheese Cavatelli with Spring Peas and Preserved Lemon

Hilary Deutsch

Hilary Deutsch

July 13, 2015

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At Sonoma County’s intimate Backyard eatery, husband-and-wife chefs Daniel Kedan and Marianna Gardenhire—who met while working at Thomas Keller’s Ad Hoc and Bouchon—cook only with ingredients grown, raised, or line-caught locally. At their Beard House dinner last month, they brought their mindful cooking to the Big Apple, showcasing early summer's varied and colorful bounty. A highlight of the evening was this bright Porcini–Goat Cheese Cavatelli with Spring Peas and Leaves and Preserved Lemon. One bite of this light-as-air cavatelli was enough to transport us across the country to a picnic table in their very own California Wine Country oasis.

View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. Photo by Jeffrey Gurwin.

Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram.