Pumpkin Restaurant Photos

Ian after a trip to the Farmers Market

Chocolate Cake

Piping Foie Gras

Day Boat Calamari with shell beans, pistou, kumquat

Pineland Beef Sirloin with Black Garlic, Spring Onions, Royal Trumpet Mushrooms

lucky charm, pink tip celery leaf, gernium

quail eggs

savory pea custard

David delivering his fiddlehead ferns

Ian and Chris in the Kitchen

Local Asparagus

Local Flowering Herbs

North Carolina Shrimp with Shell Beans, Radish, Greek Yogurt

goodies from Headhouse market

Cucumbers from Headhouse Farmers Market

Proud Papa

Skate

South Philly Figs!

Chocolate cake, black sesame, berries

Mushrooms with coco and porcini powder

Leeks

Rhode Island Duck with Coffee, Fig, Pinot Noir

Foie Gras with Melon, Ham, Fresh Sumac

Preparing to Sous Vide

Finishing plating the foie gras

Chef Ian and Chris in the Kitchen

Heirloom Tomato Salad

Local edible flowers

Panna Cotta

Local Heirloom Tomatoes

12 Quail's a stuffing

Winter Vegetable Salad

Nasturtium Ice Cream in the making

Fun, Food and Friends at our class at COOK

Ian at Pumpkin's Farmers Market tour

Warm Hazelnut Financier with Chocolate, Blood Orange, Brown Butter Ice Cream

To pretty to eat!

Malted Milk Pot de Creme with Coffee, Toffee, Black Cardamon

What you will find under the soup!

Day Boat Scallops with Salsify, Celery, Black Truffle, Vermouth

Loch Duart Salmon

New Dining Room

Buddha's Hand

Potions and powders

House made Cavatelli

Cana de Cabra

Market Vegetables

Spanish Octopus with Almond, Cara Cara Orange, Squid Ink Emulsion

Beautiful Garnish

House made Squid Ink Pasta

Veal sweetbreads with pistachio and hibiscus

Ian making pasta

Slow food Benefit dinner with Stateside, Lacroix, Fond and Bibou!

Local foraged chick weed

Porcini crackling

Bacalao al Pil-Pil with Potato Chantilly, Porcini, Pistachio

Cauliflower Veloute with Smoked Mussel Salad, Curry, Pumpernickel

Foie Gras Amuse Bouche

Spring is in the air

Beautiful Foie Gras with Rhubarb, Black Truffle, Asparagus

Spanish Octopus with Almond, Cara Cara Orange, Squid Ink Emulsion

Artichokes poaching in olive oil

Sorbet Tasting: Hibiscus-Grapefruit w candied citrus. Beet-Port w pickled rose petals & olive oil. Blueberry-Grand Marnier w yuzu curd. Chocolate w Portuguese sea salt.

Prime Strip w truffle butter, sweet & sour shallot, red wine gelee & pomme puree.

Under the Sea class at COOK

Kitchen Gadgets

Local mustard flowers

Local wild mustard

Morel Mushrooms!

Almond Financier with Blueberry, Tarragon, Lemon-Poppy Seed Ice Cream

Ian's prep list

Long Island Duck with Carrot, Ginger, Chamomile

Fiddlehead Ferns!!!

Fresh Chickpeas!

Ramp Butter

Curry, Almond, Speck Ham is what you will find under the English Pea Veloute

Ian rolling pasta on his Chitarra that he got at Julie Danenbaum's amazing estate sale.

Spaghetti Alla Chitarra w/ Ramps, Mojama, Parmeasean

Barnegat Light Scallops with Thai Curry, Radish, Heart of Palm

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Soft Shell Crab with Artichoke, Pistachio, Meyer Lemon

Pineland New York Strip with Onions, Red Wine, Hollandaise

Pickled and Raw Veggies

Colorful carrot puree & red wine puree

Foie Gras with Pickled Blueberries, Pistachio

Goodies with Jasper Hill Harbison with Beet, Rhubarb, Pistachio