Slone Romano

Connect What is your signature dish?

My seasonality is my signature. Every pop-up menu I write is a temporary snapshot of what is currently farmed and foraged on the coast. Most recently, we harvested wild morels and stuffed them with a shrimp mousseline, finishing the dish with crème fraîche, chives, and Dungeness crab. It was a sophisticated, elevated reimagining of a nostalgic Mushrooms Neptune—honoring the familiar while showcasing the absolute peak of local, seasonal ingredients.

Who is your culinary inspiration?

True inspiration lives in the product itself. My creativity is guided by what the local harvest provides each week. Whether it’s a handful of wild-foraged mushrooms, vegetables fresh from the farmer's market or a coastal catch, working with local products is a constant reminder that the environment does the heavy lifting. My goal is just to respect that quality and let the ingredients tell the story.

What would you do with the $25,000?

I would use the $25,000 to fuel the next chapter of my business. Right now, my passion lies in the creative freedom of private dinners and hyper-seasonal pop-ups. This prize would let me elevate those experiences—upgrading equipment and expanding my reach across the Island to feed more people. Ultimately, investing this money into my current pop-up operations is the perfect stepping stone toward my long-term dream of opening my own permanent restaurant.