Filed under: Monday Night
Homage to Local Producers
February 25, 2008
Featuring
Foraged and Found Edibles
Seattle, WA
oregon white truffle, chive, vanilla
Wild Mushroom Crostini
lardo, watercress, parmesan
Pasture Raised Pork Belly
chestnut puree, hedgehog mushroom, sherry vinegar
Truffle Honey Crème Brulee
butter toffee pine nuts, citrus tuile
About Foraged and Found Edibles
Jeremy Faber, the owner of Foraged and Found, is a forestry major-turned-chef who now delivers wild mushrooms and other edibles to the who’s who of Seattle chefs. He attended the Culinary Institute of America and, after working at several Seattle restaurants, became the sous chef at The Herbfarm. When he’s not foraging for mushrooms, nettles, truffles, huckleberries or sea beans in a three-state territory, he can be found at area farmers markets selling his fresh and dried products.
Chef de Cuisine
Dana Tough
Chef-Owner
Maria Hines
