Spring is here! We planned to hold off another month before our next Wild Kitchen, but morel season is in full swing and I couldn’t bear to see them pass before my eyes without cooking some up. Asparagus is looking great at the market, so that makes an appearance in a morel risotto with duck confit.
On top of that I’m bringing out some wild boar for a special course of rillete and tart pickled spring veggies. Come join us for a family style meal at communal tables, with each course focused on local wild foraged ingredients. Hope to see you there.