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NOW SERVING: SPRING

I got my first lesson in ramps from Chef Dan Weiland about a year ago. It started with the question
NOW SERVING: SPRING

I got my first lesson in ramps from Chef Dan Weiland about a year ago. It started with the question “What the heck are ramps, Chef?” after seeing them all over the Forbidden Root menu last April. In case you, like I was, are living in the dark, ramps are a wild leek with a flavor resembling a balanced mix of garlic and onion. These super flavorful little plants are highly coveted during the short window of time they bloom every year (lovingly referred to as “ramps season” by chefs and foodies). If you see one featured in say, an omelet with pecorino cheese, you should order it. Trust me on this.

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