In things we discovered today by accident. ramp leaves baked until they’re dry smell like yogurt but taste like genmaicha. so we made ramp tea that tastes nutty, herbal, sweet and slightly acidic and not like onions
Some crazy rhubarb that’s going to be poached with lemon balm and rhubarb ponzu. we also preserve it for colder months by turning it into umeboshi, smoking and drying it and using it like bonito and fermenting it into kombucha
A whole boiled artichoke hollowed out and filled with a stew of the artichoke hearts tossed with some braised lamb, lots of preserved citrus, dried fruits and pine nuts. topped with some fresh cheese and garlic mustard
Reservations for june @gem.nyc are now available through the link in my bio.
also starting this weekend gem is doing lunch on saturdays! 6-8 courses for $100 including gratuity.
this is my favorite time of year to cook in and to spend exorbitant amounts of money on flowers so it’s really the perfect time to come in for dinner
Two servings of ramps because i bought too many. @lanisfarm cucumbers marinated in salted bergamont and chamomile with fresh cheese, ramp oil, violets and grilled cucumber skins then ramp tortellini en brodo filled with caramelized ramp bottoms pistachios and oregano