A four-hour meal of nine courses and five perfectly paired wines. A flamenco guitarist strumming in the half-light of flickering candles in an antique-filled dining room. The sun setting over a gracious, fragrant garden lying just outside your window. If this were real life in the rural world, America’s cities would be empty. Here, chef (and gentleman gardener) Jerry Traunfeld creates seasonal, themed meals based on the bounty of the restaurant’s own gardens and farm, plus produce, meats and artesian cheeses sourced from local growers, producers, ranchers and fishermen.