know that the word companion comes from the combination of the Latin words “ com ” ( with ) and “ panis ” ( bread )... the one with whom you break bread ? That ’ s it . It is all there . THAT is the foundation of Gander & Ryegrass ’ experience .
There is something simple yet complex about Chef Peter ’ s cuisine , without ever being complicated . It ’ s the marriage of French techniques and Italian adoration for simplicity , shaped by the memory of his mom ’ s and grandmother ’ s fridge , always bursting with homemade casseroles in case a guest should stop by . The type of neighborly good that is surprisingly good and shoots straight for your heart . If you come to Gander & Ryegrass for steak and potatoes , you will find it … gently reinvented . It won ’ t be exactly what you expect , but it won ’ t be shocking . It will be a sweet revolution .
Gander & Ryegrass ’ cuisine parallels the concept of sfumato in painting ( since we are in an art magazine ). The technique Da Vinci perfected to create perspective was not made of lines structured toward a vanishing point . It was the technique of allowing tones and colors to shade gradually into one another , producing softened outlines or hazy forms , creating life with color touches and blurry lines . The technique disappears to let the feeling shine .
There is nothing overly technical in Chef Froese ’ s cuisine . It is poetic engineering .
It captures complexity without betraying the simplicity of perfect ingredients picked in his backyard that very morning . And like other great artists , he knows how to draw you in but never tells you what to think . Invitation is an art that is mastered at Gander & Ryegrass .
When you ’ re at Gander & Ryegrass , wherever you ’ re sitting , you are at the chef ’ s table . Chef Peter offers you a playful journey of chef-selected cuisine and wine paring . He holds the ticket to your voyage .
Take it .
DISHES FEATURED
Oyster Dressed with an apple , celery verjus , little pinch of Aleppo
Spring Vegetables Lovage aioli , Morels , peas , carrot , pork dust
Beautiful Variations of Carrots Scallion ash , herbs from Gander & Ryegrass ’ garden , Bresaola
Simple Steak & Potatoes
Done Gander & Ryegrass style - striploin , potato puree , beef sauce , beer mustard
Porchetta Sandwich Roasted porchetta rubbed with fennel , black pepper , and parsley , sliced thin and served on house ciabatta , smoked shallot aioli , salsa verde , marinated artichokes
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March | April 2022 35