Photo Gallery: Dade City's Pearl in the Grove

HOME-STYLE: Farm-to-table deliciousness awaits behind Pearl in the Grove's picket fence.

LITTLE THINGS: House-made Burrata mozzarella cheese with ricotta and local heirloom tomatoes.

POWER COUPLE: Owner and chef Curtis Beebe and wife Rebecca.

FRESH CATCH: Pearl in the Grove's Catfish Meuniere with U.S.-farmed catfish with pan sauce of white wine, shallots and pecans served over rice and local collard greens.

Roasted local cauliflower with lavender pecan brown butter.

Rabbit Confit Carbonara wit local Seely's Ark rabbit confit over housemade fresh pasta with poached egg and rabbit belly bacon.

IN THE KITCHEN: (From left to right) Executive chef, Curtis Beebe, Pastry chef Racheal Meyrrowich, Sous chef Katie Brodie, Chef d'cuisine, Patrice Murphy.

Cornmeal toasted pecan brown butter cake with strawberry jam, cream cheese frosting, and pecan brittle. All made in house.