Joined up with @Glendalough Distillery and Jeff Hatch for wild foraging, and a wilderness cook of whole hog, biscuits, caramelized pears, and foraged ramp chimichurri.
Question: What is your favorite food?
If you answered barbecued beef brisket sliders slowly smoked for 24 hours with shagbark hickory from the rolling hills of Ossining, then topped with a sweet whiskey glaze and some peppery micro greens from Ossining’s Fable Farm and some of my tasty quick pickles then you, my dear friend are in luck! I’ll be serving these all day alongside signed copies of my book, and special food seasonings. Come by and say hi. I look forward to meeting folks from my new community.
Being half Swedish, and making several trips to the arctic, I’ve picked up a love for Nordic food. Pair this with my burger skills and you will see a Nordic/American fusion. Swedish meatball sliders with gravy, gravlox with pickles and micro greens, open faced shrimp sandwiches, and dry ice frozen Chokladbollar (cocoa balls with coffee and coconut).