Spring is for foraging

Get a peek at the foraged ingredients (+ how we're using them) that'll make the menu sing for our Bramble Ramble Foraged Adventure Dinner!

Japanese Knotweed

What it is: With a taste reminiscent of a lemony rhubarb, Japanese knotweed is a wonderful addition to sweet and savory recipes—including cocktails! Bonus: eating this invasive plant helps keep them at bay in our environment.

How we're using it:Slicing young stems and macerating in sugar to make a delicious syrup! Knotweed has a ton of natural pectin and makes a viscous, frothy syrup for cocktails that tastes like rhubarb.

Ramps

What it is: Ramps are hyper-seasonal and have become a bit of a celebrity. Part of the allium family, its flavor is a cross between garlic and onion. This time of year you’ll catch folks hiking into secret spots to forage. Pro note: only forage a selection of leaves in a patch, not the full bulbs. 

How we're using it: We'll be using just the leafy tops! First pureed with local cider vinegar and lemon juice to get a bright green base. Then emulsified with eggs and olive oil to stabelize and build into a delicious sauce.

Dandelion

What it is: Dandelion is an overlooked and antioxidant-rich ingredient that is surplus this time of year. The greens have an earthy, bitter flavor that mellows after they've been cooked or wilted.

How we're using it: First, we will finely chop just the greens and put them in the dehydrator overnight. The next day we will rehydrate in extra virgin olive oil with citrus zest to create a dandelion gremolata. 

Yarrow & Pineapple Weed

What it is: Yarrow (pictured) is a delicate flowering plant with a licorice-like aroma and a sweet flavor with a bitter finish. Pineapple weed, also known as wild chamomile, has a slightly fruity flavor with a slight bitterness.

How we're using it: We're infusing the ingredients into a neutral grain spirit to make an individual tincture of each flavor. The spirits will then be used to fortify wine that is sweetened with spiced botanical syrup for a homemade blanc vermouth.

Lilac

What it is: Lilacs are having a banner year in Vermont. Not only is the aroma gobsmackingly good, but the flavor matches—floral with hints of mint and rosemary.

How we're using it: Lilac is a delicate delight in cocktails. We're infusing petals into a dry gin, as well as macerating petals in sugar to make a floral simple syrup.

Wild Mushrooms

What it is: This time of year marks the beginning of the Great Mushroom Hunt. Not only are they cute, they are deliciously earthy and meaty. Plus, there are a gazillion ways to cleverly prepare them.

How we're using it: To accompany a wood-fired steak course, we're creating a wild mushroom soubise to brush over the meat as it cooks. We'll start by slow roasting the mushrooms with shallots, garlic, and thyme. We then deglaze the pan with white wine and vegetable stock, transfer to a blender and puree with olive oil until smooth.