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Chef Jason Michael Thomas creates dishes with local and wild ingredients

Jason Michael Thomas is a renowned chef and forager who creates unique dishes with locally sourced and foraged ingredients.

One of his creations is a dish featuring celeriac purée, sunchoke chips, pickled ramp bulbs, blistered ramps, and redbud flowers.

The celeriac purée is made by boiling and blending the vegetable with cream, butter, and salt, while the sunchoke chips are thinly sliced and fried. The pickled ramp bulbs are made by pickling and trimming the ramps, while the ramps are blistered with olive oil, salt, and pepper.

The dish is assembled by placing the purée in the center and topping it with chips, ramps, and redbud flowers.