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Society of Ethnobiology Lunch Menu, Sunday, May 8

Untitled 1 copy 300x87 Society of Ethnobiology Lunch Menu, Sunday, May 8

Society of Ethnobiology Lunch

(May 8, 2010)

Wild stinging nettle and oyster soup garnished with sea asparagus, common miner’s lettuce, and flavoured with grand fir oil

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Fresh, wild Chinook salmon glazed with birch syrup, served with a wild, trailing blackberry glaze, wild rice, Indian celery and fuki leaf bundles, wild morel mushrooms, grilled nodding onions, and fiddleheads garnished with wild sorrel and camas flowers

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Wild soapberry ice cream

Sweet woodruff sorbet

Candied sea lettuce strudel, served with wild, candy cap mushroom(Lactarius fragilis) ice cream and a red huckleberry compote

A sorrel, apple and hazelnut macaroon

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Organic, Red Fife Wheat sourdough bread

We would like to thank Dr. Nancy Turner who provided the wild berries for this menu.

Menu by Sam Benedetto, Robin Jackson and Matthias Conradi

 

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Whipping soapberries.

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