Chef Brad Long is passionate about the season’s foraged Ramps and Fiddleheads, but warns us of some nefarious practices regarding their harvesting.
Chef Brad long gets visibly giddy when discussing the foraged bounty of Ontario that comes about in our spring. With him using wild ramps and fiddleheads wherever and whenever he can in his seasonal menus at Cafe Belong, ethical harvesting of these often hard-to-source wild ingredients is something that is extremely important to him.
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Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… And it is always so good to see Chef Long.
