There was nothing unusual in Dominick Doyle and Cary Lynch’s Charlestown backyard garden on a recent cloudless and balmy night. Just the usual terra cotta pots, plant markers, a stepladder that had seen better days, a potting bench, a few seed starters, and a dozen or so varieties of herbs and vegetables.
And yet, Doyle and Sweet Cheeks chef Tiffani Faison took all those elements and transformed them into something memorable. The two longtime friends used the terra cotta pots as ramekins for a goat cheese and tomato tart. The herbs and vegetables — those not used for cooking — were available to flavor alcohol at the do-it-yourself cocktail bar.