Wild Lunch

15 May

These spring dishes, prepared by Chef Jonathan Gushue of Langdon Hall, in Cambridge, Ontario, were garnished and infused with foraged ingredients that can be found across Canada in woodlands, swamps, fields and even backyards.

Charred rhubarb with Chardonnay honey, Jack-by-the-hedge, goat yogurt and hazelnut

Cape Breton snow crab, charred ramp water, hemp oil, crone ceviche and

Slow-roasted Lake Huron pickerel, farmers cheese, apple gastrique and
wild watercress

Chaput goat cheese on toast, pickled ramps, ramp oil and grilled ramps

Late-harvest-parsnip ice cream, crushed-peanuts, caramelized yogurt and a garnish of red sorrel.

Inspired? For more on how to harvest and cook with edible wild plants–nature’s free bounty–click here and here!

One Response to “Wild Lunch”

  1. Rachel Robbie May 15th, 2013 at 5:10 PM #

    What a meal! It reminds me of a dish my mother used to make with wild dandelion and black walnut pesto. I wish I could remember all the ingredients; nothing quite matches the punch of wild greens.

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