This morning we received this lovely photo from a guest who attended our dinner event with Latab on March 14. The evening's offerings encouraged him to forage for his salad greens - ones he had learned were edible.
Here is Chef Kris Barnholden's menu from the evening, for those of you who are curious:
Flatbread with Roased Beets, Herbs, Sunflower, Yogurt Dried Blueberry Flax Crisps, Chestnut, Wild Garlic
Salad of Wild Spring Greens, Poached Egg, Potato Foam, Brioche Crumb
Cow Parsley Root and Potato Latkes, Wild Garlic Creme Fraiche, Garlic Mustard, Oxalis
Coffee Cured Trout, Carrot, Wild Shoots
Braised Lamb Neck, Wild Mustard Salsa Verde, Stinging Nettle Gnudi, Porcini Granola
Angelica Yogurt Cream, Wild Flowers, Honey, Buckwheat Crumble