An appetizer at Blueprint on 3rd speaks volumes about restaurant veteran Dean Robb's new place.
The chanterelles, grilled and paired with arugula and parmesan, are foraged by the head chef, James "Huck" Huckaby, and Mousse, his chocolate Lab.
Huck says that when chanterelles pop up, he and Mousse emerge from woodland honey holes with pounds of mushrooms. He also forages other wild foods, including watercress.
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