05/28/2026
At 63 Corks, every dish begins the same way with the ingredient itself. Before the technique, before the plating, before the story… there’s the product. The season. The farmer. The moment.
This week, that inspiration arrived in the form of beautiful Ohio squash blossoms sourced from The Chef's Garden delicate, fleeting, and only available for a short window each year.
From there, our chefs built the story around them. A rich North Carolina-style pimento cheese folded with coastal blue crab, tucked gently inside each blossom before being finished crisp and golden. The dish is completed with an Appalachian-inspired pickled collard green chimichurri bright, sharp, herbaceous, and deeply rooted in the flavors that inspire our kitchen.
It’s a dish that perfectly represents who we are at 63 Corks. Chef-driven. Ingredient first. Appalachian soul with coastal influence. Farm-to-fork dining designed around the season instead of the trend.
Available for a limited time at 63 Corks.
