This Is Just About as Local as Eating Gets | Eater NY
"On an April walk through Green-Wood Cemetery the menu was dairy-free and inventive—tea sandwiches with avocado butter, fermented ramps, slivered cucumber and chickweed; dessert was sweet-clover hot-milk sponge cake with strawberries and cherry mahlab, plus a chocolate roulade filled with Nanking cherry jam and a dairy-free cream made with Japanese knotweed—and I watched Viljoen repurpose fallen trifoliate oranges from the cemetery to make an herby citrus syrup for a polenta-and-almond-flour olive-oil cake that tasted extraordinary." - Nat Belkov
