Overview
Laidlaw cultivates relationships with specialty stores and artisanal purveyors to gather food that comes with a toothsome sense of place—fresh Lake Superior fish, pastured lamb, plump duck for rich confit. He gardens and frequents farmers markets to savor seasonal produce, from the earliest lettuces through the flavorful peak of tomato season and on to winter's store of apples, potatoes, and squashes. But Laidlaw takes fresh a step further by foraging truly wild foods—chanterelles, nettles, berries, trout fresh from the stream. He combines the best of the best to create recipes such as Summer LakeTrout Chowder, Grouse in Cider Cream, and Grilled Dessert Pizza with Rhubarb-Honey-Thyme compote. Laidlaw also includes practical information about mushroom hunting, curing bacon, laissez-faire gardening, and more.
Tapping considerable creativity in the kitchen and expanding the possibilities inherent in locally available foods, Laidlaw's recipes showcase the distinctive flavor and products of our northern clime at every meal.
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