Late Spring Menu Changes

Question 1

Bread changes

Answer 1

Wild rice + CURLY DOCK cracker
Curly dock = flowering plant. Cracker contains the seeds. Aids with iron deficiency, purified the blood

Question 2

Off-Beet

Answer 2

Beet terrine
Freeze-dried strawberries
Shoots: dandelion, wild caraway, allium flowers
Fallen leaf broth

Question 3

Bean There (Gatherer entree)

Answer 3

Bao bun - filled with allium, apple and white beans
Nutritional yeast panna grittata
Carmellized onion veil (and puree?)

Question 4

Pecking Order

Answer 4

Quail rillette
Carmellized onion puree
Charred + freeze-dried strawberry puree
Fallen leaf broth
Garnished with tobacco and strawberry leaves
– Inspo: Tracy went foraging, found a cougar kill site and was inspired by greens beginning to grow through the fallen leaves

Question 5

Ants on a Log

Answer 5

Birch + dark chocolate mousse
Filled with a pine emulsion
Irish moss cake made with spirulina
Thatching ants - make their nests from pine and spruce needles, end up tasting like lemon like the needles. They release formic acid when they’re threatened/injured, which is used in Trix cereal and is part of “natural and artificial flavouring”