It’s only been a few months since Will and Liz Farrington opened M&P, but they are busy serving up new menu items and special events for the 30A community. The customers have been lining up for Farrington’s stalwart commitment to their American menu that highlights ingredients and products sourced right here in the United States. “We’re committed to an Americana menu utilizing superior products like beef from Holstein cows, Magalista pork sourced from American farms, caviar from North Carolina, and more,” Elizabeth said.  Chef Farrington makes fennel sausage from that Magalista pork that rivals Spain’s celebrated Iberico. Originally bred for royalty in Hungary, Mangalitsa pig farms have grown rapidly on U.S. soil over the past twenty years. These wooly, fatty, pigs are pasture-raised with intense flavor and deep marbling and serve as the filling for chef Farrington’s tortellini which also features Calabrian chili and creamed corn with whipped ricotta and opal basil.  Then there’s the Pacifico Striped Bass Chowder, a hearty serving of miso-marinated Pacifico striped bass with guanciale, sherry cream chowder, shiitake mushrooms, gnocchi, and micro arugula.  Sourced just 70 miles off the coast of California, Pacifico Bass is the only 4-star certified Best Aquaculture Practices open ocean fish from North America.   Chef Farrington’s take on the unofficial dessert of Florida—key lime pie—celebrates the tartness of the key lime but serves it curd-style without sweetened condensed milk. It’s topped with toasted Italian meringue, graham cracker crumble, and house-made salted caramel ice cream. Florida in a glass. Elizabeth added, “We... Read More