The South meets New England with Chef Brendan Vesey at Joinery in Newmarket where local vegetables – sourced from more than eight local farms – are the star. Local mushrooms, foraged in season, are served atop grits with a farm-fresh, sunny-side-up egg. Other entrées range from local fish with crispy kale to Carolina-style pulled pork with the three sisters — corn, squash and beans. Find plenty of Southern favorites as sides and snacks with a twist, including cornbread, cheese grits, braised collard greens and yellow eye hummus.