Catching Up

Now that it is has gotten a little less crazy, I have time to catch up on my blog.  We have been busy catering several parties along with our nightly service. Summer is here and business is booming.

In late May, I was asked to take the local news team out foraging for a news segment on YNN, Channel 9 News, Albany.  It was weird having cameras following me around the woods. Not too bad for my first news interview.

We did a farmed and foraged dinner in early June using nothing but local  farmed and foraged products. I was able to spend quite a bit of time in the woods foraging during that time and returned with bags and baskets full of freshly harvested mushrooms.

The photo above is a pheasant back mushroom I found on one of my first trips into the woods. When you first cut them off the tree they have an incredible smell, just like watermelon rind.

I was like a kid in a candy store when I found my first morel of the season.

This was our house foraged salad. It was composed of garlic mustard, ramps, fiddle heads, violets, Japanese knotweed with a nettle vinaigrette .

This is another dish I did with tile fish, fiddle heads and morel mushrooms.

There are lots of wild edibles coming into season; day lilies, wild blackberries and blueberries with chanterelles right behind. This is a great time to be a Chef in the Berkshires!


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