*responsibly* harvesting the outer bark of the pinus sylvestris, or Scots pine tree (not a native variety, but one I learned how to harvest in Sami territory in northern Sweden). The Scots pine was planted in communcal forest near Grand Beach, and can easily be mistaken for the native Jack Pine.
testing new methods is almost always a delicious process: here we practice cedar marinating and smoking for our cedar smoked rabbit course with some store-bought chicken thighs. The result? best chicken I've ever cooked.
using the trusty vitamix to grind the flaky, lignin-rich outer bark of the pine into a soft fragrant powder
nixtamalized mnomen tortillas with slow braised bison, lacto fermented carrots and asian greens, and black moss chimichurri sauce. c. Phoebe Chard.
bone marrow and sunroot bones with chlorogenic burdock moss and dried blood. c. Phoebe Chard
smashed pumpkin: roasted squash, chicken liver pate, pickled squash guts, candied pepitas and celery string. c. Phoebe Chard
at the New Northern, the first plate: smashed pumpkin. c. Phoebe Chard.
rabbit carcasses, fresh out of the smoker. We marinated them with fresh cedar fronds, maple syrup and pepper, and smoked them with natural Virginia aromatic cedar wood. They smelled like sauna!
blooming gelatin on some spruce infusion for sprucemallows- spruce marshmallows
always fun to trim the fat... off of locally farmed rabbits, that is!
pine bark and venison ravioli
pine bark venison ravioli production line with Nathan and Calvin
tasty little rosemary salt biscuits for our For∆EverGreen dessert plating
our friend Joel Penner, giving his artist talk on conifers between main and dessert at For∆EverGreen
the ravioli plate: pine bark and venison raviolis, served atop a toasted pinion white pesto mousse, poached turnips and micro greens from Neva Farms
cedar and birch rabbit: cedar smoked rabbit nestled in a 'birch bark' phyllo pastry sprinkled with cedar woodash, and atop some rich birch syrup and caramelized onion jam
home cured pork belly and hominy in a pine twig infused dashi broth
plating the main with all hands on deck
explaining the courses at Rag Factory. c. Phoebe Chard
Hot bone broth makes for difficult serving. c. Phoebe Chard
happy grass fed beef bones full of delicious succulent marrow
mnomen (wild rice) tortillas, made with nixtamalized grain!