At last, you get to eat what you picked
On the menu: five courses we foraged. Croquettes of zucchini, sweet potato, and taro with green tomato chutney, and lemon herb chermoula. Taro ranch salad with shaved carrot, radish, baby lettuce, squash blossom, banana blossom, cherry tomatoes, pea shoots, nasturtium blooms, and a silky nasturtium vinaigrette. Risotto cooked in tomato water, with micro greens and ahi tartare, topped with basil.
Then a generous free-range short rib, harvested from the ranch, with a five-spice glacé; the meat is so tender it sloughs from the bone. Dessert is a scalding baked pineapple and ginger crumble with whipped vanilla bean mascarpone and a rich chocolate avocado mousse topped with just-picked raspberries. We eat it on the run. This is a tropical island, after all, and as the weather turns, our pilot gets skittish.