Clem Tamasang

This dish tells my story from my roots in Cameroon to my journey as Executive chef at the Bavarian inn. The filet is seared in palm oil, a familiar flavor from home, and finish it with a black Mbongo spice jus that brings an earthy & umami depth to the beef l. Ramps foraged from the Appalachians are folded into spaetzle, connecting the German heritage to the landscape around me. Asparagus from Mackintosh Farm connecting locally sourced produce and restaurants. A fusion of cultures, seasons and most importantly community.