Love is in the Earth

June 25th, 2011
Laughing Frog Estate
with Chef Adam Bannasch

menu

gathering for the event:

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barn nettle

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not much danger of over-harvesting

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plenty for everyone

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black raspberry

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nanking cherry

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sochane

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wisteria flower

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ramps (Chef Andrea Reusing)

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on the chaga chain gang

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they won't miss a few persimmons!

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persimmons, not sure she wants to share

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mimosa flower

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sorting the day lily

 

At the event:

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Susi Gott Seguret, Director, Seasonal School of Culinary Arts

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edible arrangements: amaranth and hibiscus

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mix plate: some vicious, some delicious

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black walnut, ramp, and red sumac (all edible), and wisteria bean (not)

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reishi, chaga, and meadow mushroom (all edible), the "gut wrencher" (not), and wild turkey feather

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the unfortunate tale of the neighborhood sulfur shelf

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Amanita muscaria var. formosa, the fungal fugu
(edible only with careful preparation)

reishi

reishi, the "mushroom of immortality"

out on the trail

out on the trail

a wild artichoke

milk thistle, a wild artichoke...

milk thistle

antidote to deadly mushrooms

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black walnut: fall edible, spring medicinal

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sour clover, kids' favorite

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please eat the daisies!

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heading back

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impromptu performance

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checking in with chef Adam of Zambra

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croquettes almost ready

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pickled chicken of the woods

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mimosa flower

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our host shares her dandelion wine

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Zev Friedman, Director of The Forest Cuisine Project
enjoys Alan's wild blueberry wine

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homemade elderflower fizz

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Sam and Sarah, who raised the chickens

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crostini with chevre, wisteria flower and pickled ramps

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venison/sochane croquettes with nanking cherry sauce

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chicken and chicken of the woods terrine...

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with wood sorrel, mushroom powder, and blackberry gastrique

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chilled nettle soup with black walnut cream,
wild grape tentrils, and sarsaparilla tips

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sassafras-crusted brown trout with sumac brown butter, day lily, rose of sharon, and chestnut gnocchi

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pound cake, black raspberries, and mimosa ice cream

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all images by Joanne Chan, Susi Seguret, and Alan Muskat