Spring Trend: 9 New Ramp Dishes to Try
By Sarah Freeman
April 8, 2014
Some say that the green buds of tulips are the first sign of spring. In Chicago, or at least in the Chicago dining scene, the return of ramps is a surer bet.
Local chefs such as Tom Van Lente love the wild onion, which is as delicious as it is fleeting. Van Lente forages ramps with his family near his dad’s house and uses them for a ramp tasting menu at Two, which features ramp risotto (one of the most popular items on last year’s menu), ramp soup with pickled mussels, ramp bruschetta, grilled ramps with roasted morels and a 64-degree farm egg, as well as a ramp-and-cheese plate with ramp butter, sweet ramp jam and ramp relish. “We cherish their short season so it's all about them being the star,” Van Lente said. “Showcasing their natural flavor and beauty is the challenge.”
Ramps officially arrived in Chicago last week, and Two wasn’t the only restaurant to relieve a shipment. Check out how chefs around thy city are seizing spring.