Visit The Boston Globe Share on Twitter Share on Facebook Comment on this Scroll to top of page Devra First Globe Staff July 11, 2018 EAST FALMOUTH – We’ve toured the grounds, met the chickens and goats, tasted the strawberries, and picked the peas. Now we are seated at wood tables in the back of the general store, looking out screen windows as the sunlight wanes over the fields of Coonamessett Farm. Chef Brandon Baltzley appears at our table, a poster boy for growth – dreads sprouting from the back of his buzzed head, bright tattoos of beets, peas, and peppers blooming beyond the margins of his shirt. He sets down one of the many dishes that make up a meal at the Buffalo Jump, the BYOB popup-turned-restaurant he and wife Laura Higgins-Baltzley run here. A cafe by day, it serves tasting menus in several formats at night. The dish might be “White Kim Chi: A Study in the Removal of Aggression,” a bite-size bundle of kimchi, cooked down until caramelized and wrapped in a tatsoi leaf. Adorned with tiny blossoms, it is served in a flowered saucer in a pool of 7UP poured tableside by server/farm tour guide/student of agriculture Linh Thao Pham: Korean cooking meets French-style service. It might be “Sweet Peas Were the Kind of Flowers Fairies Slept In,” a cracker of wild rice (it tastes like fry bread) topped in a riot of pea blossoms, pea pods, horseradish, lemon jam, mint, and . . . clams? Somehow this… [Read full story]
Leave a Reply