Foraging is apparently the new black, as we caught the opening of a restaurant named Forage in Silver Lake just yesterday and then today BreadBar drops the “Forage” menu on us to announce its next Hatchi Series dinner. This forager came first though, as featured chef Iso Rabins is the founder of the community-based forageSF program and roving underground restaurant The Wild Kitchen, which hops around The Bay bringing ingredients he’s scooped up from Mother’s Nature’s nooks and crannies.
BreadBar says Rabins will be strapped with wild radishes and nettles (huge with his demo), sea beans for a tempura, acorns, and black walnuts among his accessories. The menu isn’t stocked with the light-weight NorCal fare we like to imagine everyone chewing on up there like the green mutant rabbits they are. Rich and sustainable recipes like a wild boar osso buco with wild radish green risotto and wild caught tuna tartar with poblanos reveal why northern folk slap our efforts at sustainability around every now and again. The menu is below and reservations are available on OpenTable.
Forage at BreadBar
With chef Iso Rabins
February 25th, 2010, 6-10pm
All Dishes $8
Wild Boar Osso Buco with Porcini and Wild Radish Green Risotto
Wild Caught Tuna Tar Tar with Tempura Fried Sea Beans and Poblano Peppers
Salad Of Radicchio and Foraged Minors Lettuce With Wild Radish Flowers in a Wild Fennel Vinegrette
Wild Nettle Soup with Crème Fraiche
Acorn Bread “Presents” with Warm Honey Infused Milk
Ricotta Gnocchi with Wild Fennel Pesto
Acorn Ice Cream with Chili Infused Chocolate and Foraged Black Walnuts
Black Walnut Financier with Foraged Fuyu Persimmon with Thyme Cream