Ramps at Storefront Company
At Storefront Company, Chef Bryan Moscatello's ode to ramps features the vegetable pickled, grilled, as a foam, and as a custard. Ramp greens are used in the custard, while ramp bulbs compose the foam.
The ramp pickling liquid is even used: "We sauté maitake mushrooms glazed with ramp pickling liquid," Moscatello says. "Then we finish the dish with a brioche tuile garnish."
Alaskan Halibut with Ramp Bulbs and Ramp Top Chimichurri at Allium
Chef Kevin Hickey serves Alaskan halibut with smoked fingerlings, pickled ramp bulbs, asparagus, ramp top chimichurri and herb salad as part of his 500 calorie lunch. We can't believe you can get three delicious courses for just 500 calories.
Ramp Risotto at Allium
Ramps are incorporated into every aspect of Chef Kevin Hickey's risotto at Allium, including a garnish of tempura ramp tops.
Tacos de Langosta at Mercadito
Venison Loin with Walnut, Ramps and Mushrooms at Filini
Chef Will Johnson uses ramp green purée along with walnut purée in his venison loin dish, garnished with mushrooms and pickled ramp bulbs. Johnson pickles ramp bulbs with apple cider vinegar and spices like turmeric, thyme, garlic, coriander and bay leaf.
Potato and Ramp Green Soup at Sepia
At Sepia, Chef Andrew Zimmerman makes a potato and ramp soup with crème fraîche panna cotta and smoked char roe.
"The ramp soup is our way of using the leaves up because you have so much of them," Zimmerman says. "They taste good, but they're not quite as assertive as the bulbs are. So using the ramp greens in a soup or in gnocchi dough, where you can puree the leaves and add them in, is a good option."