The Farm on Adderley prepares their table.
The Farm on Adderley served smoked bluefish with pickled ramps with crème fraîche.
Chef Rei Peraza represented his restaurant, Panzur, at the festival.
Gigi offered Mediterranean sfeefa with Meiller Farm za'atar, spiced lamb ragù, and pickled ramps.
Chef Wilson Costa of Gigi.
Cucina Woodstock served beef carpaccio with ramp coulis.
Bonfiglio & Bread featured a ramp bialy with a schmear of ramp cream cheese, ramp-cured lox, and pickled ramps.
Wild blueberry flapjack sandwich stuffed with maple-ramp sausage from Blueberry Hill Market Café.