Chef Zakary Pelaccio's Summer Menu
Negronis with Fresh Oregano
To put his own spin on a classic Negroni, chef Zakary Pelaccio garnishes the cocktail with a sprig of oregano from his garden.
Fresh Cherries with Spring Onions and Cilantro
Bright, fresh and exceptionally simple, this five-ingredient salad from chef Zakary Pelaccio is a perfect way to highlight supersweet cherries.
Pickled Green Beans
These pickled green beans, made with white wine vinegar and lots of dill, require just 15 minutes of hands-on work.
Mixed Radishes with Yogurt Butter
This lightly whipped dip from chef Zakary Pelaccio is a delicious twist on the classic French radish-and-butter pairing.
Peas with Ricotta and Spring Onion Kimchi
Chef Zakary Pelaccio likes using spring onions (or ramps) to make a quick kimchi, which he serves alongside creamy ricotta—an unusual but compelling combination.
Pork Belly with Rhubarb Glaze
After brining pork belly, chef Zakary Pelaccio slow-roasts the meat until it’s tender and crisp, brushing it with a deliciously sweet and tangy rhubarb glaze.
Russian Cream with Strawberries
This thick, creamy, custard-like dessert from chef Zakary Pelaccio is topped with sweet strawberries and a tangy maple-vinegar drizzle.