Chef Renee Kelly, Part Two: Running With Scissors and chocolate sandwiches

On a recent sunny afternoon, chef Renee Kelly is sitting in her office, trying to cut down on the e-mails in her inbox. Today, her office is the well-appointed patio behind Caenen Castle, and her desk is a white-metal, Highboy table. 

“This is pretty great,” admits Kelly, just back from a long bike ride. Yesterday, she talked about how food allergies have changed her focus in the kitchen, and today, she explains why she can’t get enough of blackberries right now. Tomorrow she shares a recipe for a harissa-rubbed sirloin.