As the day unfolded, a few more dishes fell into place. We were fortunate to have some incredible peaches, so we decided to poach them in chestnut honey to highlight their flavor. We felt a tea sauce would accentuate the peach flavors, and a malt chip adds some earthiness and crispness. Our second dish is crispy lamb belly with a papaya puree, hot yogurt, and ramp bulbs preserved in honey and rice vinegar. The yogurt and fruity papaya help to balance the rich lamb, and the allium flavor of the ramps rounds out the dish.
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