Michael Griffiths and Kevin D'Egidio

CHEF
Written By Nicole Borden

Helm | Philadelphia | December 2018

FEATURED DISHES


Sunchoke Gnocchi, Cacciatore Sauce, Aged Provolone, Sunchoke Chips, Roasted Red Peppers

Roasted Purple Daikons, Sweet Potatoes, Scarlet Turnips, Charred Shishito Peppers, Duck Heart Chile Ragu, and Fermented Chile Sour Cream

Whole Leg of Lamb, Lamb Meatballs, Scalloped Cheddar Potatoes, and Apple Cider Poached Rutabagas

Gateau Basque, Pumpkin Butter, Molasses, Brown Sugar, and Whipped Sour Cream


Photography by Caroline Hatchett

Nicole Borden
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