This dinner was about paying proper homage to my experience in Maine, where I discovered an amazing array of product of raw, natural beauty. Because so many of the items used to create this menu were found the old-fashioned way -by heading out in the woods to forage with Jenna Rozelle of Twinflower Farm- we decided to forego using modern techniques altogether.
We felt that simple, classical cooking would best highlight the flavors showcased on this tasting menu. Should anyone take issue with the tapioca starch or pearls used in the second and twelfth courses, I beg you to better research this versatile species which has been used by dozens of cultures across the globe for centuries. That’s right, look it up. I hear google calling your name.
Not pictured: Melon and Cheese
Serve to the left.
Adding the cucumber and juniper broth
Tomato/red onion/tamarack/pine cambium chicharrone/sweet fern
Cabbage leaf/red onion/buttermilk shards/sea blight
Charred broccoli stem/ fried floret/broccoli leaf/grilled garlic scape
Peas/goose tongue/mint/flank/quail egg/orpine
Zucchini/Soft-boiled egg/ pink peppercorn shortbread
Cocoa dusted potato/butter poached lobster/sea bean/vanilla aroma
Chicken fried mutton/red eye gravy/buttermilk biscuit/mustard greens/fire weed/mustard seed
Beer pickled carrot tip/carrot granita/candied carrot top/fried carrot greens
tapioca pearls/cream/blackberries/blue berries/bunch berries/sumac berries/sarsaparilla berries/swamp currant
Corn pudding/fried corn silk/wood sorrel