In season June from David Pynt – News + Articles

LEEK
“Leeks never come off the menu at Burnt Ends. We simply throw them in the oven and burn them and that’s about all there is to it. The outside turns completely black so we strip this part off and then you’re left with this soft, sweet flesh in the middle. We serve the stems with brown butter, chopped capers, lemon juice and toasted hazelnuts.”

Head here for Dave’s leek, hazelnut and brown butter side recipe.

PUMPKIN
“What really attracts me to pumpkin is how tough it is. At Burnt Ends, we throw a whole pumpkin on the coals and just let it burn. It’s like a little…