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Acorn timbale with nettle veloute.
Later summer salad: wild watercress, curly dock shoots, dandelion greens, mustard flowers.
Lambsquarter seed croquettes.
Galaktoboureko with lemon balm and vanila bean, filled with yucca whipplei flower preserves.
Savory nettle macaron, garlic cream, black walnut caviar.
Ginger and milk soaked rabbit, wild currant and star anise gelee, sow thislte shoots with yuzu, rabbit demi-glace and sake caramel, sesame oil and chili oil powders.
Chanterelle angnolotti, wild rabit brodo.
Onsen egg in nettle, white sage and pine "tea."
Yucca whipplei flower petals, wild fennel, currants, mustard flowers.
Stinging nettle tamago dashimaki.
Grilled foraged figs, haloumi, cured, black walnut puree, amaranth leaves.
Acorn flour bao steamed with pine.
Polenta marrow, grass fed beef, grass butter, toasted corn.
Lambsquarter "latte," potato-gruyere donut.
Lambdelion: seared lamb, favas, dandelion chimichurri.
Quail confit with preserved meyer lemon and butter gastrique, miner's lettuce and blood orange dressing.
Salted black sage caramel pear tarts, pomegranate cream spheres.
Savory nighshade and shallot tarts.
Steamed veronica stems in garlic cream, veronica leaves with pomegranate and basil dressing.
Oyster mushrooms two ways: confit and fried, primrose root puree, oxalis mignonette.
Savory nettle macarons with garlic cream, nettle puree, black walnut "caviar" and shaved black, preserved walnuts.
Wild oyster mushroom "bacon" and confit oyster mushroom, wild mustard and radish leaf compote, savory meringue nest and baked egg, miner's lettuce and mustard flower.
Deconstructed potato salad with wild mustard green dijon, spicy wild radish flowers.
Black nightshade risotto, shaved white asparagus and grilled eggplant.
Pork tenderloin with foraged fennel seed crust, green fennel seed and vanilla beurre blanc, lambsquarter seed croquettes, nettle panna cotta.
Charred yucca whipplei, rare steak bite, tomato heart.
Nettles Benedict, quail eggs two ways, fried shallots and potatoes.
Wild leaf fritto misto: yucca whipplei, curly dock, pepperweed, nettle, lambsquarter, wild currant aioli.
Wild watercress, amaranth, veronica spring roll, wild currant hoisin.
Yucca whipplei petal, radish and beet salad with wild mustard flower dijon, wild fennel.
Ginger poached yucca whipplei carpaccio, radish and mustard flowers, quail egg, radish pod and radish leaf salad.
Yucca whipplei tuilles, lambsquarter mousseline and sauce.
Transitional Gastronomy is a full service Wild Food Lab specializing in foraging, classes, consulting, culinary research & development and private events. "We're a little bit country and a little bit escargot."
What We Do...
Foraging: wild food consulting, preservation techniques, R&D, recipe, product and and menu development.
Food Styling: commercial, editorial, screen and catalog.
Eat: private chef services, catering, private events and pop ups.
Photography: cookbooks, gourmet catalogs, products, and culinary lifestyle.