Products

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Two drastically different products need a middle ground to meet.... A cold infusion of Smoked Dulse, Sea Lettuce, Verbena and dried Shiitake Mushroom is the medium.  Elderflower, Wasabi Arugula,  Carrot Flowers and freshly harvested Bone Marrow are added, fermented for 4 months and aged for 6 months. 

Throughout the season we collect & freeze trim, peels and lower grade Matsutakes. We love the unique flavor and savor every bit we can. Freezing allows the water to expand, then release when thawed, leaving a beautifully clean liquid. Fresh Matsutake's  are added and fermented  for 4 months. Then smoked  over Sakura (Japanese Cherry Blossom) Wood and aged for 4 months. 

Maximizing flavor is important. We add water and lemon verbena when rendering beef suet (kidney fat), to yield a delicious and nutritious broth. Grass Fed & Finished Beef and Lemon Verbena  are added to the Broth  before a long winter of fermentation. After aging 6 months it smells like sweet beefy butterscotch. 

When you take time to notice yourself and your surroundings, nature has a tendency to whisper. Scallops and oysters are synonymous with the sea, but when you find exceptional young pine cones, bayberry and wild blueberries  near the dock...I take that as a nod from nature.  Fermented for 4 months and aged for 8 months. Smells like the ocean I have come to know.

Leaving this one alone was my only goal. The size and energy this fish carries is impactful to say the least. The carcass is cleaned of its remaining flesh and frozen along with the marrow. The bones and fins are slowly dried until they shatter, The dried carcass is  steamed  for 48 hours, leaving an incredible broth. The flesh, marrow & broth  reunite, fermented for 6 months and aged for 4 months.