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The hot, monsoon-like summer weather here on the East Coast has us in the woods every day gathering bagfuls (yes, bagfuls) of big, meaty chanterelles. It almost doesn’t matter which woods we hit, nature is so bountiful this year—the chanterelle bonanza is on! We sautéed this morning’s find in butter and olive oil with a pinch of red pepper flakes and lots of chopped parsley and tarragon, then tossed them with Pennsylvania Dutch square egg noodles. We are foraging all this week so stay tuned for tomorrow’s lunch…


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