Grilled Chicory with Bacon Vinaigrette Recipe
Put these slightly bitter greens on the grill and add a smoky dressing made from bacon fat, vinegar, and tangy autumn olive berries.
Radish Salad with Leek Butter Recipe
Chef John Poiarkoff smeared the platter with fresh butter before piling on an unruly mix of raw and grilled radishes.
Stinging Nettle and Turnip Soup with Fresh Ricotta Recipe
Inez Valk foraged the woods near her cabin for the stinging nettles and great chickweed in this earthy soup.
Cured Bass with Hard-Boiled Eggs, Pickled Onions, and Watercress Recipe
Cure bass fillets in sugar and salt, then grill them slowly over low heat.
While rabbit has a far richer flavor, you can substitute a four-pound roasted chicken.
Fennel Ice Cream Affogato Recipe
Poured over the top right before serving, a shot of fresh-brewed espresso balances the richness of the homemade ice cream in this Italian mashup of the dessert and coffee courses.
Mixed Lettuces and Foraged Greens with Cedar-Oil Vinaigrette Recipe
This salad includes heirloom lettuces and fennel, foraged wild greens and cedar tips, and raw cow’s-milk Alderney cheese.
The Bloomville Phoenix Cocktail Recipe
Small-batch whiskeys and absinthe fueled the party’s signature cocktail.
