Leaves, needles, bark

Tree Eating at The Herbfarm

Next new menu gets all sappy on us

By Kathryn Robinson February 15, 2010

Herbfarm fans know that every one of its multi-course dinners adheres to a theme—aphrodesiacs at Valentine’s Day, Copper River salmon in late spring, foraged mushrooms in fall.

The latest in the lineup might be the coolest. Starting this Friday for a three-week run, A Taste of Trees will bring nine courses of seafood, fowl, and meat that have been cooked, smoked, or seasoned with different woods. Flavorings will derive from the fruits, seeds, nuts, flowers, leaves, needles, berries, sap, and bark of various arboreal species, native and otherwise.

Nine courses, six matching wines, $179-$189 depending on the evening. Chlorophylling? Oh yes.

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