Eye Candy: Porcini–Goat Cheese Cavatelli with Spring Peas and Preserved Lemon
Hilary DeutschHilary Deutsch
July 13, 2015
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.
Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram.