{"id":30270,"date":"2017-04-24T02:10:26","date_gmt":"2017-04-24T06:10:26","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=30270"},"modified":"2019-06-27T14:42:14","modified_gmt":"2019-06-27T18:42:14","slug":"great-28-pairings-cheese-wild-greens","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-wild-greens\/","title":{"rendered":"The Great 28 Pairings: Cheese + Wild Greens"},"content":{"rendered":"

The Great 28 is featured in our Cheese+ 2017 issue<\/a>. Check out 27 other pairings here<\/a>.<\/em><\/h4>\n

“It\u2019s pretty powerful to find your own food,\u201d says chef Beau Vestal, owner of New Rivers<\/a> restaurant in Providence, R.I. He started foraging more than a decade ago in an effort to get into the woods and away from work at the restaurant. Those forays soon yielded a galaxy of wild ingredients\u2014mushrooms, berries, and greens, especially\u2014to bring back to his kitchen.<\/p>\n

Many high-profile chefs have embraced the millennia-old practice of foraging in the past decade, putting wild ingredients in the spotlight. Call it the Noma<\/a> effect: Influential chef Ren\u00e9 Redzepi made wild foods the centerpiece of his lauded Copenhagen restaurant throughout its 13-year tenure. \u201c[Redzepi] catalyzed the energy around foraging and brought it into focus,\u201d says New Jersey-based wild foods expert Tama Matsuoka Wong, who supplies restaurants with found edibles.<\/p>\n

For Vestal, foraging helps bring seasonal immediacy to his menus. \u201cIt\u2019s thrilling to go into the woods, find a wild green, bring it back to the restaurant, and put it on a plate,\u201d he says. The flavors and textures of the different varieties Vestal plucks\u2014spinachy lamb\u2019s quarters, succulent purslane, herbaceous nettles, pungent wild onions, and more\u2014also change throughout the year, giving the chef a chance to stamp his dishes with a \u201chard and fast sense of time and place,\u201d he says.<\/p>\n

But you don\u2019t need to be a chef to dig wild edibles. \u201cJust start looking in your own backyard,\u201d Wong says (consult a field guide first, please). Whether the plants you gather are juicy, sweet, sour, or woodsy, you\u2019ll surely find a partner in a favorite piece of cheese. Forage on!<\/p>\n

Purslane<\/h2>\n

This prolific weed is the bane of many a gardener\u2019s existence, but with its crunchy leaves, tender stalks, and superfood status (it\u2019s high in antioxidants and omega-3 fatty acids), you\u2019ll want to eat it, not battle it. \u201cThose watery, lemony leaves are awesome,\u201d says Vestal, who serves purslane with \u201csuper-salty, hard cheese\u201d since it acts as a palate cleanser. Test this notion by dressing the greens and serving them alongside Piave Vecchio, a wedge that boasts parm-like texture and toasty almond notes. Or try the leaves and stalks tossed in a salad with cucumber and ricotta salata\u2014the cukes boost the plant\u2019s citrusy essence, while the crumbly aged ricotta offsets the salad\u2019s juicy base.<\/p>\n

Recommended Pairings<\/em><\/p>\n

Piave PDO Vecchio + purslane<\/p>\n

Mitica Ricotta Salata + purslane<\/p>\n

Wild Onions<\/h2>\n

While ramps inspire breathless enthusiasm come springtime, they\u2019re not the only wild onion worth swooning over. The prolific allium family comprises hundreds of varieties (including cultivated onions, garlic, and leeks). Vestal harvests wild onions \u201cby the thousands,\u201d using the greens for broth infusions and garnishes and stewing the bulbs into a \u201ctangy, earthy, salty, mellow\u201d spread that pairs beautifully with milky, mushroomy cheeses<\/a>. Or serve briny pickled bulbs to add zip to a rich, brown-buttery washed rind<\/a>.<\/p>\n

Recommended Pairings<\/em><\/p>\n

Old Chatham Sheepherding Company Nancy\u2019s Hudson Valley Camembert<\/a> + wild onion marmalade<\/p>\n

Von Trapp Farmstead \/ Cellars at Jasper Hill Oma<\/a> + pickled wild onions<\/p>\n

Spruce Tips<\/h2>\n

Gathered from spring growth jetting from evergreen branches, these baby pine needles are \u201csweet and citrusy when young,\u201d Wong says. At New Rivers, Vestal serves a spruce-infused honey with bee pollen over a slab of Jasper Hill Farm Bayley Hazen Blue<\/a>. The dense, not-too-funky blue stands up to the tips for a \u201cvegetal, green, fudgy, piney, sweet effect\u2014it\u2019s more than the sum of its parts,\u201d Vestal says. Bartenders at New Rivers add spruce syrup to a gin-chartreuse cocktail that Vestal describes as a \u201cslightly medicinal, old-fashioned springtime tonic\u201d\u2014just the match for a creamy wheel<\/a> wrapped in nettles with its own verdant, herby spring flavors.<\/p>\n

Recommended Pairings<\/em><\/p>\n

Jasper Hill Farm Bayley Hazen Blue<\/a> + spruce tip honey<\/p>\n

Cowgirl Creamery St Pat<\/a> + spruce-infused gin cocktail<\/p>\n

Feature Photo Credit: wasanajai\/Shutterstock.com<\/small><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

It’s only natural to eat your wild greens with curds<\/p>\n","protected":false},"author":60,"featured_media":30271,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[543],"tags":[15794,13283,15787,2344,15790,15801,15800,1962,15795,15788,15319,15797,11361,935,3408,15789,15793,15318,2662,15799,15791,15786,15792,15798,15672,15796],"coauthors":[718],"class_list":["post-30270","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-aged-ricotta","tag-antioxidants","tag-beau-vestal","tag-cheese-pairings","tag-copenhagen","tag-cowgirl-creamery-st-pat","tag-jasper-hill-farm-bayley-hazen-blue","tag-leigh-belanger","tag-mitica-ricotta-salata","tag-new-rivers","tag-noma","tag-old-chatham-sheepherding-company-nancys-hudson-valley-camembert","tag-omega-3","tag-pairings","tag-piave-vecchio","tag-providence","tag-purslane","tag-rene-redzepi","tag-ricotta-salata","tag-spruce-tips","tag-tama-matsuoka-wong","tag-vegetables-and-cheese","tag-vestal","tag-von-trapp-farmstead-cellars-at-jasper-hill-oma","tag-wild-greens","tag-wild-onions"],"acf":[],"yoast_head":"\nThe Great 28 Pairings: Cheese + Wild Greens - 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