Products

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Two drastically different products need a middle ground to meet., a nice safe place. 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 trim, peels and lower grade Matsutakes to freeze. We love the unique flavor and will save every bit we can. Freezing allows the water to expand, then release when thawed, leaving a beautifully clean liquid. Fresh Matsutake is 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 unique broth. Beef and fresh verbena are added 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 magnificent young pine cones, bayberry and wild blueberries too..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, then steemed into a stock for 48 hours. The stock and flesh reunite, ferment for 6 months and aged for 4 months.