Roasted Cattail Bisque and Cattail Frittes, Wild Fennel -infused Oil
Yucca whipplei carpacio, mustard and radish flower, wild lettuce and radish
Yucca whipplei, rare steak bite and tomato heart, smoked salts
Yucca whipplei, rare steak bite and tomato heart, smoked salts
Roasted Cattail Bisque and Cattail Frittes, Wild Fennel -infused Oil4
Braised Milk Thistle Stems, Black Mustard Sauce
Quail Consomme, Wild Currant Gelee
Wild Radish Pods Marinated in Thai Sauce
Scotch Eggs made with Yucca Shoots
Korean-style Acorn Pancake with Nettles
Toyon Berry Poptarts, Toyon Berry Preserves
Acorn Veggie Burgers, Miner's Lettuce,
Wild Pickles
Yucca Shoot Pok Pok Salad
Wild Quail Confit with Preserved Meyer Lemon Gastrique and Miner's Lettuce Salad with Blood Orange Dressing
Foraged Chanterelle Agnolotti in Wild Rabbit Brodo
Giant Xiao Long Bao made with stinging nettles and scratch-made gelatin
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It's nearing the end of yucca whipplei season here in L.A. and Pascal and I are frantically trying everything we can with this wonderful foraged find. It's versatile...so sweet or savory it has an unmistakeable flavor and texture. Some say it's like a green papaya when raw and I say it's like an artichoke/mushroom when cooked. Even better dehydrated!
Come take a little tour with me on all things yucca whiplei...carpaccio, grilled, in tuilles, scotch eggs and MORE...
Come take a look at how I did it!
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Transitional Gastronomy is a culinary discipline in which we create unique gourmet experiences using accessible resources in our immediate environment, such as home gardens and foraged, edible plants you find in the urban wilderness.
It’s a cooking style based on fresh, local wild food and simple ingredients. We value self-reliance and sustainability and incorporate old world, traditional food preservation techniques along with modern and molecular gastronomy.
2012 Transitional Gastronomy tm