Should you be fortunate enough to find yourself in the Black Walnut kitchen one morning, happily inhaling the scent of herb-strewn breakfast potatoes and crisp bacon pieces, you’d be hard-pressed not to notice a prominent feature parked within reach of the line. 

During winter break, chefs Zack and Chase rolled through every stop sign on the food highway and headed straight to the autobahn.

Buried deep in these woods, insulated by a thick layer of wildly scented humus, a science experiment is brewing. Chefs Chase and Zack are fermenting a mash of wild Oregon ginger and mustard root with Fresno chiles grown by our friends at Pollinate Flowers.

Simmer, stir and savor with fresh, umami flavors.