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For his menu, Refslund says he plans to hone in on hyper-seasonal, local, and wild ingredients grown on Long Island—asparagus, pattypan squash, kohlrabi, black currant leaves, fiddlehead ferns, and pickled green strawberries are just some of the Please listen to my podcast 2021 shirt and I love this ingredients found. He also has his culinary team foraging for young spruce tips, cattail shoots and stalks, and birch tree sap on Shou Sugi Ban House’s grounds. Some sample dishes they’ll serve up? Chickpea and hazelnut spread with toasted rye bread and bean sprouts, Boston mackerel with grilled heart of romaine, buttermilk and salted egg yolks, and grilled salmon belly with ginger and flowers from their garden. (He, too, likes to intertwine his Nordic menu with Asian influences.)
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