Friday, May 1, 2015

A Gastronomic Celebration of Spring

In less than twenty-four hours, the Ramp Fest begins at Basilica Hudson. For those already looking forward to it and for those who still haven't gotten their tickets, here's a sampling of what's in store that will get you salivating:
  • Ramp Tater Tots with Ramp Aioli by Chef Jeff Gimmel, Swoon Kitchenbar
  • Ramp and Lamb Kofta with Ramp Borahi by Chef Jamie Parry, Another Fork in the Road
  • Ramp, Pork Cheek, Lemongrass and Wasabi by Chef John McCarthy, The Crimson Sparrow
  • Ramp Jalapeno Margarita by Chef Marc Propper, Miss Lucy's Kitchen  
  • Bone Marrow Matzoh Balls with Chicken and Ramp Broth by Chef Shelley Boris, Fresh Company
  • Salad of Marinated Squid, Escarole, Cauliflower, Grilled Lemon, Farro and Ramps by Chef Job Yacubian, The Farmer's Wife
  • Zinke's Microgreens and Ramp Salad, Hudson Valley Duck Confit, Berle Farm Crowdie, Pickled Ramps, Crushed Marcona Almonds with Ramp Pesto Vinaigrette by Chef Dan Smith, John Andrews Farmhouse Restaurant
  • Ramp Arancini by Chef Nick Suarez, Gaskins
  • Galantina Di Pollo--North Winds Farm Chicken with Ramp Aioli by Chef Wilson Costa, Ca' Mea
  • Charred Ramp and Carolina Ramp Custard with Ramp-Walnut Pesto by Chef R. L. King, Gallow Green
  • Wood Oven Roasted Beet Bruschetta, Pickled Ramps, Feta Cheese, Charred Ramp and Pistachio Pesto by Gianni Scappin, Market Street/Cucina
  • Ramp Quesadilla with Roasted Ramp Salsa by Kevin Katz, The Red Onion
  • Sauteed Ramps, Puglia Extra Virgin Olive Oil, Organic Roasted Peppers, Infused Ricotta and Pecorino Crotonese Cheese by Chef Alvaro Medina, Truck Pizza
Click here for more information and to buy tickets.

No comments:

Post a Comment