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Ramps — otherwise known as wild leeks — are highly valued for their strong onion flavor, garlicky aroma, and brief blooming season. Plus, they make a mighty fine addition to lots of different dishes. Thus was born Ramp Fest: a one-day celebration of this potent plant that marks the arrival of spring.
On May 2 from noon to 4 p.m., head to Hudson to indulge in a variety of delicious dishes — all starring the ravishing ramp — created by more than a dozen top Hudson Valley and New York City chefs. (Scroll down: we highlight some of these dishes at the bottom of this story.)
Representing Hudson are Zak Pelaccio of Fish & Game, Jeff Gimmel (Swoon Kitchenbar), and John McCarthy (The Crimson Sparrow); other notable participants include Marc Propper (Miss Lucy’s Kitchen in Saugerties) and Job Yacubian (The Farmer’s Wife in Ancramdale) — view the full list of participating chefs (and what they’re cooking) below, as well as at the event’s Web site. Enjoy live music and a cash bar, too.
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Live music and savory samples highlight the annual event |
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This year’s event is sponsored by Camphill Village, Chatham Brewery, Glynwood Green Mountain Energy, Hawthorne Valley Farm, and Saratoga Spring Water. It’s the fifth year, so who knows — it may soon start rivaling the Hudson Valley Garlic Festival on the other side of the river!
If you go…
Ramp Fest Hudson
When: Saturday, May 2, 2015, 12-4 p.m.
Where: The Basilica Hudson, 110 S. Front St., Hudson
Cost: $30 in advance, $35 at the door, $10 children under 12
Details: 518-822-1050; www.rampfesthudson.com
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Ramp Fest returns to Basilica Hudson this year |
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What’s cookin’, good-lookin’?
Here are some of the featured ramp dishes at this year’s festival:
- Ramp Tater Tots with Ramp Aioli (Swoon Kitchenbar, Chef Jeff Gimmel)
- Ramp and Lamb Kofta with Ramp Borahi (Another Fork in the Road, Chef Jamie Parry)
- Ramps, Pork Cheek, Lemongrass and Wasabi (The Crimson Sparrow, Chef John McCarthy)
- Ramp Jalapeño Margarita (Miss Lucy’s Kitchen, Chef Marc Propper)
- Bone Marrow Matzoh Balls with Chicken and Ramp Broth (Fresh Company, Chef Shelley Boris)
- Salad of Marinated Squid, Escarole, Cauliflower, Grilled Lemon, Farro and Ramps (The Farmer’s Wife, Chef Job Yacubian)
- Zinke’s Microgreens and Ramp Salad, Hudson Valley Duck Confit, Berle Farm Crowdie, Pickled Ramps, Crushed Marcona Almonds with Ramp Pesto Vinaigrette (John Andrews Farmhouse Restaurant, Chef Dan Smith)
- Ramp Arancini (Gaskins, Chef Nick Suarez)
- Galantina Di Pollo-North Winds Farm Chicken with Ramp Aioli (Ca’Mea, Chef Wilson Costa)
- Charred Ramp and Carolina Ramp Custard with Ramp-Walnut Pesto (Gallow Green, Chef R.L. King)
- Wood Oven Roasted Beet Bruschetta, Pickled Ramps, Feta Cheese, Charred Ramp and Pistachio Pesto (Market Street/Cucina, Chef Gianni Scappin)
- Ramp Quesadilla with Roasted Ramp Salsa (The Red Onion, Chef Kevin Katz)
- Sauteed Ramps, Puglia Extra Virgin Olive Oil, Organic Roasted Peppers, Infused Ricotta and Pecorino Crotonese Cheese (Truck Pizza, Chef Alvaro Medina)