The Green City Market’s Localvore Challenge might have ended last week, but Terzo Piano is taking that local mandate and stretching it out. Tomorrow, chef di cucina Meg Colleran is running a three course lunch comprised entirely from ingredients sourced from within 150 miles of the restaurant (we understand she’s still trying to find the perfect olive oil). Start your lunch hour with a Nichols’ farm beet salad with oh-so-early fall black walnuts, fresh chevre, and housemade red wine vinegar; move on to roasted Rushing Waters trout with celery root, brussels sprouts, and Dreymiller and Kray bacon; and close it out with a panna cotta spiked with Heritage Prairie honey and Seedling farms fruit compote. For $28, it might be worth stretching out your lunch hour.
