Executive chef Trey Wilson and his team at Flour Shop in Charlotte, N.C., try their best to source seasonal ingredients from the Carolinas and incorporate fresh produce directly from the chef’s backyard garden. Their new seasonal shared plate reflects their food philosophy. The dish is created with jamón serrano, a dry-cured Spanish ham, arugula, heirloom tomatoes, corona beans and peaches, then finished with a mustard seed vinaigrette. The tomatoes are sourced from the chef’s garden while the peaches and arugula come from the Charlotte Regional Farmers Market.
Availability: Through summer
Price: $14