On this episode of Farm to Table, Chef Katie Dixon makes a delicious beet salad with a tangy vinaigrette dressing. Farm to Table returns with Chef Katie Dixon's delicious take on the classic ...

Make the pickling solution by boiling the water, rice wine vinegar, salt, sugar and red chili flakes. Add the sliced onions and soak for 10 minutes. To quickly chill the vegetables, transfer them to a ...

This “farm-to-table restaurant serving simple cuisine in a casual setting” is a BYOB. Guests love the contemporary Italian dishes such as bucatini pasta (local foraged mushrooms, mascarpone, herbs, ...