California native and chef-owner EJ Hodgkinson’s restaurant is known for preparing locally-sourced dishes with a primitive technique and approach—by letting the ingredients of the dish speak for itself. His technique for preparing sustainable food and cooking dishes ‘hearth style’ of a wood has earned him accolades, such as the restaurant being named “One of the Best Restaurants of the Year” by
GQ Magazine and
Esquire. Chef Hodgkinson brought his skills to the event by preparing a Connecticut-style roll with butter-poached lobster served on toasted brioche with celery leaves and lemon.
[Photo via @charliedelray]
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