After reading the menu, I went to Alan's site and read his recipe for the dock seed crackers. Last week we pulled out over a hundred curly dock that were loaded with seed. The dock was growing in a 4.5-acre prairie planting that we are trying to establish, and the plant is considered an invasive. A missed opportunity........
As many others have expressed, a wonderful menu and a wonderful read. Thank you, Hank.
I hope you and Alan are able to do this again and that it is always seamless.
You wrote "I have seen too many extravagant menus where the diners all feel like bloated whales by the time the desserts get their star turn." Seriously 😊, what a spread!
Wow! what fun and what a wonderful menu! My mouth was watering just reading it. I hope to hear more fun menu adventures as you two continue to collaborate.
What an amazing menu and dinner! and by the two best forager chefs out there!
Ever think about doing a special traveling “popup” tour of meals cooked by both of you?!
Yes, nature, ecosystems, are a super interconnected 3-D (globe) web where each participant has its own perfect expert niche that is perfectly complementary and necessary to each of all the others. It’s the most beautiful thing.
Humanity at its best could accomplish this too if we decided to work together. We could actually be an asset instead of a liability to our communities, ecosystems, to earth.
OMG! Do those folks realize how lucky they were to attend this dinner? That would have been one of the most delightful highlights of my life! I hope you two continue to collaborate, and maybe even co-author a book or Substack. Love you both! ☺️❤️
I just forwarded this on to a friend. As I wrote, "We have all of his cookbooks. He's recently started email stuff. Reading this one, I realize he's crazier than I thought. You're gonna love this."
That is so cool to see. I have followed you and your recipes for years and started following Alan a few years ago. When you moved to MN I always wondered whether you two would pull off something together. Cool beans!
A fascinating and extraordinary menu. I would have loved to have been at the table and heard all the explanations. Terrific write up. And yes on the relationship matter.
After reading the menu, I went to Alan's site and read his recipe for the dock seed crackers. Last week we pulled out over a hundred curly dock that were loaded with seed. The dock was growing in a 4.5-acre prairie planting that we are trying to establish, and the plant is considered an invasive. A missed opportunity........
As many others have expressed, a wonderful menu and a wonderful read. Thank you, Hank.
I hope you and Alan are able to do this again and that it is always seamless.
You wrote "I have seen too many extravagant menus where the diners all feel like bloated whales by the time the desserts get their star turn." Seriously 😊, what a spread!
What a wonderful event!
Wow! what fun and what a wonderful menu! My mouth was watering just reading it. I hope to hear more fun menu adventures as you two continue to collaborate.
What an amazing menu and dinner! and by the two best forager chefs out there!
Ever think about doing a special traveling “popup” tour of meals cooked by both of you?!
Yes, nature, ecosystems, are a super interconnected 3-D (globe) web where each participant has its own perfect expert niche that is perfectly complementary and necessary to each of all the others. It’s the most beautiful thing.
Humanity at its best could accomplish this too if we decided to work together. We could actually be an asset instead of a liability to our communities, ecosystems, to earth.
It was a great time. Thanks boss!
My goodness, you write incredibly well. I learn from your style every time I read your work. Thanks.
Great synthesis of life and symbiosis.
Beautiful meal, beautiful reflection
Thank you!
"Stoked."
I will now dream of tarragon dumplings.
I shall make them for you, along with that lovage drink. Come visit!
Let's make an actual plan!
Very cool menu choices. I’m intrigued about the wild rice panfish. Are you grinding the wild rice and using it as a breading?
Yes, you grind it into a flour first.
OMG! Do those folks realize how lucky they were to attend this dinner? That would have been one of the most delightful highlights of my life! I hope you two continue to collaborate, and maybe even co-author a book or Substack. Love you both! ☺️❤️
Thank you!
What a great menu and way to work the lovage in there 👍🏼
Funny thing? The lovage sauce is Alan's! We are both in love with this weird herb.
I just forwarded this on to a friend. As I wrote, "We have all of his cookbooks. He's recently started email stuff. Reading this one, I realize he's crazier than I thought. You're gonna love this."
HAHAHAHAHA! Yep, we are both more than a little cray... ;-)
That is so cool to see. I have followed you and your recipes for years and started following Alan a few years ago. When you moved to MN I always wondered whether you two would pull off something together. Cool beans!
More excellent food/life writing. The menu sounds absolutely wonderful. And it’s so good to find compatible food mates.
A fascinating and extraordinary menu. I would have loved to have been at the table and heard all the explanations. Terrific write up. And yes on the relationship matter.