Heritage pig breeds spend their days pasturing in a woodland environment. They have more marbling and flavor than their modern counterparts, which are bred for leanness. Here, roasted pork tenderloin is served with a warm salad of farm-grown vegetables, Israeli couscous, and homemade harissa paste.
In an age of farm-to-table cuisine, Chris Fischer had a different idea: Why not bring the table to the farm? After years spent cooking in top restaurant kitchens (New York City’s Babbo, London’s River Cafe), he now grows vegetables on his family’s Martha’s Vineyard farm, Beetlebung, and -- when the crops come in -- hosts elegantly rustic dinners in the greenhouse.