Swordfish Belly, Kimchi, Dashi, and Pickled Ramps from Chef Masa Miyake of Miyake – Portland, ME
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Abalone and Porcini with Aka Curry and Pickled Ramps from Chef Chris Chung of Uni – Boston, MA
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Roasted Hudson Valley Foie Gras with Jim Cook Sunchokes, Wild Ramps, and Roasted Strawberries from Chef James Hackney of L'Espalier – Boston, MA
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Scallop Veloute with Ramps, Asparagus, Morels, and Sunchoke Chips from Chef Craig Koketsu formerly of Park Avenue Spring – New York, NY
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Roasted Sirloin of Organic Milk-fed Veal, Sweetbreads, Speck, Ramps, Black Garlic, and Madeira "Au Poivre" from Chef de Cuisine Jason Hall of Gotham Bar & Grill – New York, NY
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New Season Ramps with Fried Egg and Lardo from Chef April Bloomfield of The John Dory – New York, NY
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Taylor Bay Scallops in the Shell with Ramps, Ramp Pesto, and Grilled Bread from Chef Anne Burrell of Centro Vinoteca – New York, NY
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Chilled Poached Skate, Marinated Zucchini, Pignoli, and Pickled Ramp Vinaigrette from Chef Ben Pollinger of Oceana – New York, NY
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Aureole Grilled Burger, Smoked Bacon, Vermont White Cheddar, and Pickled Ramp Dressing from Chef Christopher Lee of Aureole – New York, NY
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Niman Ranch Pork Loin, Smoked Yellow Corn, Manila Clams, and Scallion-Ramp Glaze from Chef George Mendes of Aldea – New York, NY
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Charcuterie: Foie Gras Terrine; Peach and Thai Basil Marmalade; Duck Ham; Grilled Fig; Pig Ballotine; Prosciutto; Ramps; Grass-fed Braciola; Quail Egg; and Celery from Chef de Cuisine James Tracey of Craft – New York, NY
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Fennel Roasted Duck Breast, Ramps, and Porcini Mushrooms from Chef Ryan Morrison of Faustina – New York, NY
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Roasted Cod with Creamed Ramps, Spring Garlic, and Snap Peas from Chef Josh Eden of Shorty's .32 – New York, NY
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Black Trumpet-rubbed Tuna with Ramp-Potato Puree, Fiddlehead Ferns, and Red Wine Sauce from Chef Ryan Jaronik of Benchmark – Brooklyn, NY
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Merry Washington Asparagus, Feather Ridge Farm Egg, and Pickled Ramp Vinaigrette from Chef Kevin Adey of Northeast Kingdom – Brooklyn, NY
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New Jersey Diver Scallops with House Made Lardo, Black Garlic, and Ramps from Chef Carlo Mirarchi of Roberta's – Brooklyn, NY
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New Jersey Albacore Tuna Belly, Ramp Mayonnaise, Pickled Carrots and their Tops, Baby Corn, and Cucumbers from Chef Spike Gjerde of Woodberry Kitchen – Baltimore, MD
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Corn and Crab Agnolotti, Crab Broth, Pickled Ramp Foam, Fava Beans, Blanched and Grilled Garlic Scapes, Pickled Ramps, and Tarragon from Chef-owner Nora Pouillon of Restaurant Nora - Washington, DC and Chef Benjamin Lambert, formerly of Restaurant Nora – Washington, DC
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Roasted Muscovy Duck, Miso Caramel, Pickled Ramps, Anise Hyssop, Grilled Baby Red Onions, and Navel Orange from Chef David Varley of Bourbon Steak – Washington, DC
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Rabbit Rillettes, Anson Mills Polenta Integrale, Roasted Rack of Rabbit, Rabbit Loin, Housemade Lardo, Ramp Leaves, and Braised Rabbit Legs from Chef Nicholas Stefanelli of Bibiana Osteria Enoteca – Washington, DC
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Rustichella d'Abbruzzi Bucatini, Ramp Pesto, and Crudo of Razorclams from Chef Nicholas Stefanelli of Bibiana Osteria Enoteca – Washington, DC
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Neopolitan-style Pizza, Ramps, and Buffalo Milk Ricotta from Chef Nicholas Stefanelli of Bibiana Osteria Enoteca – Washington, DC
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Pan-roasted Jameson Farm Lamb Loin, Celery Root Puree, Celery, Grilled Ramps, Sour Cherry Lamb Jus, and Sour Cherries from Chef Alexander Bollinger, formerly of Urbana – Washington, DC
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Crispy Susiki Japanese Sea Bass, Grilled Haricot Verts, Vinaigrette Gen Maicha, Braised Lotus Root, Pickled Ramps, Radishes, and Rhubarb Sorbet from Chef Shin Thompson of Bonsoiree – Chicago, IL
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Salad of Lamb's Tongue, Fingerling Potatoes, Arugula, and Pickled Ramps from Chef John Caputo of Bin 36 – Chicago, IL
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Scrambled Egg Mousse, Smoked Steelhead Roe, Sorghum, Sweet Spices, and Preserved Ramps from Chef John Shields of Town House – Chilhowie, VA
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Vidalia Onion Tart, Crisp Phyllo Cup, Fiddleheads, BBQ Ramps, and Candied Red Onion Vinaigrette from Chef Robert Gerstenecker of Four Seasons – Atlanta, GA
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Fresh Water Barramundi with Wild Forest Morels, Ramps, Fresh Pea and Mint Puree from Chef David Mullen of Angle – Palm Beach, FL
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Sea Scallops, Peas, Fava Beans, Ramps, White Asparagus, and Green Asparagus from Chef Jason Knibb of Nine Ten – San Diego, CA
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Liberty Farms Duck Two Ways: Roasted and Confit with Foie Gras Spaetzle, Pickled Ramps, Sour Cherry Puree, and Pistachio from Chef Mark Richardson of Seasons at The Four Seasons Hotel – San Francisco, CA
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Columbia River Wild Chinook Salmon with Herb Spaetzle, Fiddle Head Ferns, Nettles, Pickled Ramps, Housemade Pancetta, and Ramp Coulis from Chef Michael Hanaghan, formerly of Ten 01 – Portland, OR
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Lamb, Ramps, Taggiasca Olives, and Lemon Confit from Chef Jason Franey of Canlis – Seattle, WA
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Ramps Across the Nation
Photo: Antoinette Bruno, Will Blunt, and Vicky Wasik | March 2011
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