Wild King Salmon – Locally Foraged Accompaniments
Garlic Scape Vichyssoise Morels Nettle Pistou Wood Sorrel Lamb’s Quarter Cattails Sweet Cicely A couple of weeks back, I was representing Lockwood at the Wine Enthusiast’s Toast of the Town at the Field Museum. All was under control at our station where we were serving a chilled asparagus soup with a mushroom dumpling and truffled [...]
Medjool Dates Filled with Duck Rillette – Spiced Beluga Lentils, Morels, Foie Gras Foam, and Purple Pea Blossoms
Download recipe for Medjool Dates Filled with Duck Rillette
Stuffed Chicken Wings – Morels, Spring Garlic Broth, Great Hill’s Blue Cheese, Chive Blossoms
This week I got tired of doing the monthly menu changes and have decided that for better or worse we are going to change them daily. With the farmer’s market getting into full swing and a seafood supplier that keeps me on top of the latest and greatest catches, I have unbound the proverbial [...]
Amuse Bouche – Morels and 3 Purees
Hopefully this will be the last old photo for a little while as I now have a replacement camera for the one I smashed on our floor. This is an amuse that Jens ran in the spring. The crouton is sauteed in a rosemary butter and the 3 purees are spring pea, spring onion and [...]
