After the whirlwind of our wedding, it was nice to enjoy a nice sit down dinner at Sweet Sue's in Troy. This past weekend, J and I were lucky enough to attend Chef Josh Coletto's special Local Foraged Dinner as Chef Susan Dunckel's guests. Sweet Sue and her team catered our dream wedding meal with four different flavored pig roasts! You may know Josh from Rock N Roll Brunch at The Low Beat . This dinner was a whole new out-of-the-box experience for us, considering our only encounter with wild greens have been with ramps and fiddleheads.
The six-course tasting menu featured local foraged ingredients with wine pairings. Wilderness educator Cait Denny was on hand to answer the five million questions we had about all the greens.
We were greeted with a glass of prosecco sweetened with honeyed angelica syrup and started the meal with this beauty:
We were greeted with a glass of prosecco sweetened with honeyed angelica syrup and started the meal with this beauty:
First Course: Soft Duck Egg [Cranberry Beans, Dame's Rocket, White Pine Vinegar, Yogurt Dressing] :: Wine Pairing [Selbach-Oster Zeltinger Himmelreich Risling Kabinett Halbtrocken, Mosel, Germany 2012] That soft yolk...enough said. The creamy beans were delicious but I was more drawn to the sour and bitterness of the dame's rocket, which we learned was from the mustard family.
Second Course: Burdock Root Puree [Wild Thyme Aioli] :: Wine Pairing [Naked Flock Apple Cider, Hudson Valley, New York] I have childhood nightmares of prickly burrs tangled in my hair as we played in the woods at recess but in edible root form, it lends a nice starchy texture to soup. Think potato leek soup but elevated. The aioli added a lovely tang.
