Chef Aqui Greadington, invites you to see your surroundings differently by incorporating Midwestern trees, plants, and fungi in three unique plates that commemorate Spring novelty with curiosity and delight. Each recipe offers a distinctive opportunity to commune with nature and discover extraordinary flavors close to home.
A WORD FROM THE CHEF
“These dishes were created as a result of my belief in playing with your food. Creating is the fun part of being a chef, and I always strive for my creations to elevate and inspire. I currently reside in Kansas City, Missouri, and I felt drawn to highlight some of the unseen, yet unique, and highly relevant edible plant ingredients available in this midwestern region of the country. We tend to adopt this notion that high-end dining must come with a hefty price tag, but this cookbook is one example of how we can put that idea to rest. This is not a book on foraging, but yeah, go forage! Humans belong in nature. Spring represents the new. Go do a new thing in nature. This cookbook is designed to welcome, celebrate, and commune with the spring season. Familiarize yourself on potential foods that you just might be stepping on each day.”
