Wild greens spring onto some local menus

04/28/2013 | New York Times (tiered subscription model), The

Early spring can be a tense time for Northeastern locavores tired of winter's root vegetables and the chefs who aim to feed them. Some eateries turn to foraging in the wilds for edibles including fiddlehead ferns, dandelion greens and blue violets. "This spring’s been a little rough, but we found ramps, wild watercress, garlic mustard, trout lilies -- whole blankets of them," said Farmhouse at Bedford Post Inn chef Jeremy McMillan, who worked with a professional forager.

View Full Article in:

New York Times (tiered subscription model), The

Published in Briefs:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Purchasing Manager - Food and Beverage
The Culinary Institute of America - Greystone Campus
St. Helena, CA
General Manager
The Culinary Institute of America
San Antonio, TX
Assistant Restaurant Manager
The Culinary Institute of America
San Antonio, TX
Executive Chef - Shipboard
American Cruise Lines
Nationwide, SL_Nationwide
Sous Chef
Swarthmore College
Swarthmore, PA