Forager Dan Eng explains sustainability of the celebrated Appalachian allium: Ramps. We visit chefs around Philly who sauté, grill, grind, and dress ramps in a fantastic variety of fresh dishes for their annual three week appearance. This unique garlic-onion flavor regularly draws the attention of foodies, chefs-even ramp pirates-as foragers raise awareness to protect the slow-growing vegetable from over-harvesting.
Interview/Forager
Dan Eng
WHYY Digital Studios
Gabe Coffey
Kayla Watkins
Featuring
Heavy Metal Sausage
Ramp Sausage
Executive Chef Patrick Alfiero
Liberty Kitchen/Psychedeli
The Rampadelphia and Ramp Pizza
Executive Chef Matt Budenstein
a. kitchen+ a. Bar
Grilled Branzino with Grilled Ramps
Executive Chef Eli Collins
Pumpkin BYOB
Crab Risotto, Roasted Ramps and Mushrooms
Chef Ian Moroney
Abe Fisher
Ramp Whitefish, Green Goddess Salad, Ramp Cocktail
The Sandwich Corner Market
Ramp Dip, Ramp Couscous
Executive Chef Evan Seplow
Urban Farmer
49 Day Age Bone-In Ribeye with wild ramp butter, Jumbo Shrimp Strozzapreti Pasta with Ramp Pesto
Executive Chef Sonny Ingui
Executive Sous Chef Jacob Altemus
Talula’s Garden
Ramp and Watercress Soup
Chef Charles Parker
Special Thanks
Ally Blair
Riverwards Produce and Staff
All Contributing restaurant staff
More information
How to Sustainably Harvest Ramps
www.seriouseats.com/ramps-sus...
The Impact of Ramps on Cherokee Rights
www.southerncultures.org/arti...
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