A rustic, refined autumn plate: tender braised venison shank sits atop caramelized roasted root vegetables, crowned by a medley of sautéed wild mushrooms (chanterelle, oyster or seasonal) tossed in butter, thyme, and garlic. A spiced-mead reduction is spooned over the meat, adding warm sweetness that plays against the mushrooms’ deep umami. Aromas of maple smoke, charred rosemary, and roasted apple linger in the air. Each bite is earthy and warm — the season on a fork, equal parts abundance and farewell.
A tribute to the fearsome Viking berserkers who were said to feast on rage-inducing mushrooms before charging into battle. This modern warrior’s dish ignites the senses with a medley of fire-roasted mushrooms steeped in ginger and chili, layered over smoky charred chicken thighs (or seared Arctic fish). Accompanied by slow-braised leeks and finished with caper ash and a drizzle of spiced honey, it’s a plate forged for those who dine with intensity.