From 225: Anatomy of a dish

One glance at Beausoleil’s menu and it’s clear that founder and Executive Chef Nathan Gresham likes playing with local ingredients. He consistently buys meats, seafood, produce and other items from regional farmers and producers, some of whom he makes time to visit face to face. “There’s so much to work with now, and the taste and quality of these local products is so much better,” Gresham says. In the June issue of 225, we deconstructed one of his most popular and mouthwatering dishes, fried chicken livers with black-eyed pea hummus and bacon jam, to show how the hunt for ingredients comes together on the plate. Check out the infographic and all the details here.