We tried to think of a 'Tony Tribute' menu, but couldn't come up with anything even mildly cohesive, considering his life's work of traveling to every corner of the world and finding delicious things to eat. So we're going to cook food we're really excited about right now, which just so happens to be from another chef that we love - Yotam Ottolenghi. We're planning a multi-course menu with a Middle Eastern bent to it - there will be fresh vegetables harvested that morning from the farm, eggs from our chickens, and beautiful local roasted lamb - All served with hummus, fried halloumi cheese, olives, pickles and homemade sweet and savory pastries. We're putting the finishing touches on the menu now, and trust me, you don't want to miss this one. The growing season is starting to come into full-swing and our farm is buzzing with energy. All of our spring greens will be reaching their peak in the next couple of weeks, and we're watching with anticipation as our tomato and pepper plants manage to grow up past our knees. There's nothing quite like walking out into the field at first light and harvesting the best salad greens, radishes, herbs and cole crops to eat for dinner later later that day. We know that's not an experience that most people in the city are fortunate enough to have, so we're bringing it there!