The Food of Spring

 

ramps

 

 

I love New England for the four seasons among other things.  Each season helps you appreciate the next even more.  After a long cold frozen winter, the treats of spring are a gift.  The scent and flavor ofspring ramps are wild, ever so slightly earthy and perhaps a favorite allium among food lovers around here.  The spring mushrooms are beginning to pop up for seasoned foragers to find and bring to the table.  Asparagus and artichokes don their deep green coats and burst with the taste of spring.  Fiddleheads make their début and chanterelles are earthy and soft and if we are lucky abundant this season.  The pink stalks of delicious rhubarb melt in your mouth taking on any sweetness you pair with them.

 

Photo by Dieter Wiechmann

Chef Tim Wiechmann of T.W. Food has created a six course menu to celebrate and share the bounty of spring as only he can highlight it.  This special spring menu is available Wednesday, April 29th 2009.

The menu includes:

• Wild morels and ramps with seared atlantic sea scallops and smoked oysters
• White asparagus with local egg Grenobloise, cured ham and fines herbs
• Artichoke salad with beet sprouts, Pecorino cheese custard and crispy spring onions
• Vermont pheasant roasted breast and citrus confit thigh, wild fiddleheads, chanterelle mushrooms and sauce foie gras 
  or Tagliatelle hand-made with fiddleheads, chanterelles and Parmigiano Reggiano 
• Cheese and salad
• Rhubarb ice cream with French lemon dacquoise pastry and ginger creme Anglaise

For the wine pairings please visit the T.W. Food website and for reservations, please call (617) 864-4745