Bien Cuit miche - the result of 68 hours of fermentation
Le Fond Bolivian rosewood pour-over coffee rack, by Brett Eberle
Brussels sprout - Le Fond menu illustration
Fairytale squash - Le Fond menu illustration
"Foot Horse and Woman," a drawing by Portland, Maine artist Peet Chamberlain. Wall art for Le Fond.
8.29.14, choosing my slab
8.26.14, vases curing in the backyard.
8.26.15, plates drying.
8.26.14, Jordan Colon throwing coffee mugs.
8.26.14, Jordan Colon trimming our plates.
Le Fond tabletop drying in Brett Eberle’s workshop in Maine.
Le Fond pepper mill, by Brett Eberle.
Le Fond spoon logo model.
Chicken filling for menu testing.
Dutch oven-baked country bread
Wine tasting in the North Fork.
Brazilian walnut charger by Brett Eberle.
Menu testing - bouchot mussels, tomato confit, braised fennel, saffron fumet.
Roasted eggplant ravioli, lamb meatballs, fresno chiles, basil.
Everyone’s pitching in!
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