A couple of evenings ago, we had the good fortune to dine alongside Hank Shaw, mastermind behind the very popular Hunter Angler Gardner Cook website. The James Beard award-winning site blossomed into a book called Hunt, Gather, Cook: Finding the Forgotten Feast, a tasty tribute to the outdoor life. As part of Shaw’s book tour, fellow James Beard winner Tony Maws whipped up an unrestrained tasting menu based on Shaw’s hunting, angling, and foraging expertise at his Craigie on Main. The meal was a welcome reminder that fall—with its wild herbs, earthy mushrooms, rich boar, and the like—is well on its way. Have a look at some of Maws’s plates, straight ahead.
With melon, ponzo, red onion, and shiso.
With rock shrimp, barley cous-cous, and salt cod daikon broth.
One of the most indulgent grilled cheeses we’ve ever tasted; the pumpkin soup, meanwhile, had a whiff of curry. Should be on the menu every night, in our humble opinion.
Sauced with wild boar ragoût and crowned with arugula.
Topped with farm fresh egg, cubenelle puree, herbs, and flowers.
Ever had celery sorbet? No? Us neither. This version came topped with candied celery. It was surprisingly refreshing.
Served with smoked salt butterscotch, huckleberry, and white chocolate miso ice cream.
