There are times when I have to pinch myself because I am part of such warm, passionate and talented food blogging community. This past Saturday was such a day, because I was invited to attend Marc of No Recipes’ second annual Forage and Feast. The event was also hosted by Jonathan Landau who is the founder of Lab 24/7 where he hosts collaborate creative efforts. Yes, this was a super cool event!
The day started out learning how to forage which is something I have always wanted to learn. Marc has been foraging for years, and shared with us how to safely do it and also how to make sure that we respected the plants and harvested them in a way that promotes growth next season.
After we were done foraging for ramps, fiddle-heads, edible violets, stinging nettles and Japanese knot-weed we headed back to Bed-Stuy, Brooklyn to cook up our loot. I brought some of my family’s grass-fed beef to add to the local focus. Some of my favorite food bloggers where in attendance: Stephane of the Zen Can Cook, Jessica and her husband Lon from Food Mayhem and Giff from the Constables Larder .
Giff and I had some issues with cooking the grass-fed beef but Stephane’s ramp chimichurri was an inspired addition to the grilled rib eyes. Nonetheless, Giff’s pickled ramps were one of the highlights of the evening so all is well that ends well, no?
The menu was really spectacular a true testament to the talent of the chefs who took the lead. One of the highlights of the evening was a ramp mashed potatoes with gruyere! I tried my hand at recreating it and I added a bit less cheese to make it not as rich but if you are a vegetarian I would add more cheese. Very special combination of roasted ramps, butter and cheese!
Ramp mashed potatoes with gruyere
- 2 pounds potatoes
- 2 oz roasted ramps(about 6) then chopped
- 3 tablespoon butter,
- 1/4 cup cream
- 1/4 cup cheese
- Boil potatoes, then peal.
- Roast ramps with a bit of olive oil at 400 for about 10 minutes.
- Chop up the ramps.
- Mash potatoes with butter, ramps, cream and grated cheese.
- Salt to taste. Enjoy!