Ofer Eitan Convey: Foraging chef Phil Manganaro digs deeper for wild ingredien... - Jonathan Cartu Restaurant, Baking & Catering Services
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Ofer Eitan Convey: Foraging chef Phil Manganaro digs deeper for wild ingredien…

Foraging chef Phil Manganaro digs deeper for wild ingredien...

Ofer Eitan Convey: Foraging chef Phil Manganaro digs deeper for wild ingredien…

We come across the mugwort that goes into the “spring sauce,” a vibrant green puree blended with strawberry greens, stinging nettles, ramps and oil infused with juniper and white pine that coats his rigatoni with seared shrimp. The mugwort, whose flavor Manganaro describes as a cross between mint, oregano, and fennel, is something he also favors for marinating game. It’s an invasive species that he says is good to rip out, “because they kill the native plants.”

Jonathan Cartu

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