prix fixe $45 | $20 wine pairings
Homage to Local Producers
November 10, 2008
Foraged and found
Wild Mushroom Soup
chanterelles, thyme, sherry
Compressed Endive Salad
porcini mushrooms, smoked olive oil, hazelnuts
Loki Sockeye Salmon
spelt berries, black truffle, celery root
theo milk chocolate, grand marnier, italian meringue
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.
* Consuming raw or undercooked foods may increase your risk of food borne illness. Please note that there is no organic certification for “wild” foods. Food items that are underlined may contain an ingredient that is not certified organic.