|Located at 1818 North Hubbard, Milwaukee, |
Roots is the only farmer-chef owned
restaurant in Wisconsin.
A BIG thank you to the several dozens of people that made Mystery at the edge the best Halloween event I have ever enjoyed.
There is no bigger WOW factor than to see Riveredge octagon and barn transformed into the wild west (complete with Wanted signs and mini cacti adorning the bandana-patterned table cloth).
The only thing better that meeting other nature-minded individuals was doing so over a dinner made by Roots owner and chef- John Raymond.
The gourmet spread was created based on local foods currently available as he explored the diets of settlers that migrated west in the 1800's.
I recommend visiting Roots to take in the ambiance and spirit of green restaurant-ing, but in honor of the message they live, the Monday's Meatless recipe comes from them. Other amazing recipes are available on their website. Be sure to check them out when you schedule a reservation.
Yellow Summer Squash Soup, Goat Cheese, Pecans, Nasturtium Confetti
(Serves Six, with Leftovers)
3# Yellow Summer Squash, seeds removed, chopped
1 small white onion diced
2 “ ginger root peeled, diced
1 lemon zested
6 cloves garlic chopped
1 t celery seed
1 t cumin seed
3 T olive oil
Vegetable stock to cover
1 T fresh chopped thyme
1 T fresh chopped tarragon
Salt and pepper to taste
½ t vanilla extract
½ cup heavy cream or almond milk
Champagne vinegar to taste
Sweat squash, onion, garlic, ginger, lemon zest and whole seed in olive oil for 2 minutes. Season with salt and black pepper. Cover with vegetable stock, bring to boil, cook until just tender, do not overcook. Add fresh herbs. Remove from heat, let rest to warm. In small batches puree in high speed blender. Whisk in heavy cream, vanilla extract, champagne vinegar. Adjust seasoning accordingly.
Serve warm, garnish with goat cheese, toasted chopped pecans, chiffonade of nasturtium.