Expanding our pallets

 Today I was able to dine both from the forests of Denmark as well as a Michelin star restaurant. Sounds like opposite ends of the spectrum, but the offerings are more alike than you would think.

We first arrived to a castle built in the 13th century called Dragslom. Our guide, Keld, walked us through the forest, farmland, and beach to forage for different plants that are edible along the path (a natural trial mix!).

Keld pointed out that most wildflowers are edible, many of them offering honey and sweetness with bites of bitterness. There were also wild garlic plants lining the castle that he told us really stunk up the area when in bloom. Keld showed us plants like sea beets along the shoreline that all had a saltiness that I really appreciated. 

My favorite was a typical weed called Goosefoots, formally known as Chenopodium, which is a plant grown as a crop in India. Part of the spinach family, Goose Foot had a very similar look and in my opinion, tasted better.

With all of this new knowledge, we hungrily entered Dragslom’s restaurant, which turned out to be a Michelin star restaurant. This was definitely a bucket list experience for me.

This class has taught me that fine dining doesn’t necessarily mean the most fancy expensive ingredients, but a display of creativity, using the resources that are near. Dragslom’s restaurant utilizes Danish ingredients that are cooked unique and always in season.

Our first course was a white asparagus drizzled in hollandaise, with lilacs sprinkled on top. Keld had actually pointed out lilacs on our hike, so it was fun to experience it within fine dining.

 The main course was a veal filet with sides of cooked spinach and grilled cabbage, topped with a mushroom purée and wildflowers. The methods of cooking each of these were unique and blended the different textures of food perfectly.

 

Main course

Our server treated us to a dessert of white wine that quite frankly tasted like apple juice. In all, it was lovely to see how the plants just outside of Dragslom are used within its kitchen. 

It makes me inspired to learn more about edible plants in Minnesota and how I’d like to keep an eye on restaurants like Owamni by The Sioux Chef that use North American ingredients in its kitchen.