The Short and Skinny
Donna Jean offers a vegetable forward menu with midwestern charm and California sensibilities.
Under the dappling of the summer sun, pink radish bulbs push through the dirt under the kale leaves and carrot tops surrounding Donna Jean’s patio. Between the magenta shocks of bougainvilleas, tables fill with dukkah-dusted turnips and pizzas dotted with smoked dates and pickled shallots.
Vegetables drive the menu—but all dishes are quietly supported by the spice and experience.
A midwestern boy at heart, Chef Roy Elam carries the lessons learned there—use everything, force nothing.