滋养我们的晚餐：主厨泰勒·李的季节体验

A Supper That Sustains Us is our monthly celebration of the farmers, foragers, makers, and purveyors who shape the flavor and integrity of our region. Each month, we partner with a different local producer whose work reflects the values at the heart of 1 Kitchen: respect for the land, responsible stewardship, and food that’s rooted in place. Through a limited-edition tasting menu and signature dishes available each month, we tell the story of how these partners grow, raise, harvest, and craft with intention — and how their dedication allows us to cook with deeper purpose. This series is more than a meal; it’s an invitation to taste the impact of local, sustainable, relationship-driven food systems, one partner at a time.

Tasting menu available at $75/person. Dishes also available à la carte for standard reservations.

FEBRUARY SPOTLIGHT: FREEDOM RUN FARM

“Southern cooking is rooted in lineage, shaped by early African American cooks through whole-animal cookery, slow cooking, preservation, and deep respect for ingredients. February’s menu builds on that foundation with Appalachian lamb from Freedom Run Farm, where regenerative practices produce clean, mineral-driven meat that reflects its place. Through whole-animal preparation, we honor a generational philosophy of respecting the land, the animal, and the craft of cooking itself.” - Chef Tyler Lee

Heirloom Cornbread + Whipped Lamb Butter Hot Honey Drizzle, Benne Seed  GF, NF

Spiced Medallion Tartare* Hot Pepper Vinegar, Field Green Pesto, Sweet Potato Crisp  DF, GF, NF

Bluegrass Ribs Bourbon Smoked Paprika, Sorghum, Pickled Green Tomato Chimichurri  GF, DF, NF

Lamb Neck raviolo al forno Berbere Spiced & Braised, Carolina Gold Rice Pasta, Pecorino Bechamel, Brown Butter Gremolata  NF

Grilled Picanha* Harissa Rubbed, Field Pea Succotash, Smoked Tomato Jus, Charred Lemon  GF, NF, DF

鸡尾酒

Second Harvest Rammazotti Rosato, Apple Skin Cordial, Chamomile, Lemon Peel 

The Farmer’s Reserve Uncle Nearest “1 Hotel Barrel,” Toasted Cereal Grain Syrup, Cinnamon Bitters, Blood Orange Oil