HASH MASH-UP: The dishes served during the final night of chef Elliott Moss' pop-up restaurant, The Thunderbird, were mash-ups of The Thunderbird's Southern-themed cuisine and the Asian fare Moss served at his previous pop-up, Punk Wok. This barbecue hash fried rice was featured on the menu.

The Thunderbird’s final flight

With his long-awaited barbecue joint, Buxton Hall, on the horizon, chef Elliott Moss marked the final night of his pop-up restaurant, The Thunderbird, with a mash-up of the two concepts that have sustained his wait for his own kitchen. On May 24, Thunder Wok Punk Bird delivered creative combinations of the Asian cuisine Moss had previously offered and the Southern cooking he loves.

LIMITED TIME ONLY: Asparagus are harvested at Fairview's Cane Creek Asparagus & Co. during a narrow window of time between late April and early June.

Spring spears: Fairview’s Cane Creek Asparagus & Co.

It started with a dare in the blizzard of ’93. Robert Ploeger’s father was having a hard time growing asparagus, and Robert said, “I’ll bet you I can grow it.” That winter, he and wife, Glenda Ploeger, co-owners of Cane Creek Asparagus & Co., started what would become their first three rows of asparagus in the greenhouse attached to their Fairview home.