Tilth Restaurant

Monday Nights at Tilth


Homage to Local Producers
February 25, 2008

Foraged and Found Edibles
Seattle, WA

Local Porcini Soup
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

Maria Hines