Justin Carlise of Ardent in Milwaukee, Wisconsin collaborated with James on a one-off menu for January’s guest chef dinner. The set tasting menu of contemporary cooking, consisted of 13 courses. The beef course was a particular nod to Justin’s famous farm-to-table offering, as it was sourced and supplied from Justin’s family farm back home in Sparta.

The farm has been in Justin’s family since the 30s and was a dairy farm until the mid 70’s, where now it is a beef farm. Another highlight from the night included Justin’s milk bread, which was made with milk, milked from the same herd of cattle, which was used to make the butter and cheese served with the milk bread course.