He stockpiled ramps when they were in season, right before the restaurant opened in June. He blanched the greens in salt water and then pured and blended with house-made cultured butter, using a ratio of 40% ramps to 60% butter.
He stockpiled ramps when they were in season, right before the restaurant opened in June. He blanched the greens in salt water and then pured and blended with house-made cultured butter, using a ratio of 40% ramps to 60% butter.