I only know cookbook author and forager Brett Laidlaw from his recent Trout Caviar (which I picked as a favorite in my 2011 local book roundup), but he's coming to Madison Tuesday, June 11 to sign copies of his very useful and readable book and share some of his recipes, some made from his own foraged ingredients from the land he owns in northwest Wisconsin.
From 3-4:30 p.m., Laidlaw will be at Underground Butcher signing books and offering samples.
From 5-7 p.m., the kitchen at Forequarter will be preparing dishes from Trout Caviar as Laidlaw is on hand to chat and sign books then as well. (Isthmus food writer André Darlington helped arrange his visit and will also be on hand.)
At least one nibble Laidlaw is planning is a Sichuan-inspired salad of stinging nettles with a charred ramp dressing, and a pesto of ramps and wood nettles on a baguette, topped with a bit of cheese, and run under a broiler.
The dinner is described as "a casual gathering at which diners can sample Brett-foraged dishes as well as order from the regular [Forequarter] menu.
"The featured dishes will be available in limited numbers and while supplies last, served alongside Forequarter's dinner menu." As per usual, reservations will not be accepted.