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Celebrating the Bounty of West County with Lowell's, Handline, and Fern Bar

  • RECIPES
    • All DESSERT DRINKS FERN BAR HANDLINE LOWELL’S SALADS SAUCES/DRESSINGS/CONDIMENTS SEAFOOD SOUP VEGETARIAN
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      FERN BAR: Long Thailand Iced Tea

      October 15, 2019

      COLLABORATION

      HANDLINE: Zero Foodprint

      September 30, 2019

      DESSERT

      FERN BAR: Crème Fraîche Panna Cotta

      September 23, 2019

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      FERN BAR: Crème Fraîche Panna Cotta

      September 23, 2019

      DESSERT

      FERN BAR: Churros

      July 29, 2019

      DESSERT

      LOWELL’S: A Visit to Sonoma Swamp Blues and…

      July 26, 2019

      DESSERT

      LOWELL’S: The Best Chocolate Sorbet

      July 26, 2019

      DRINKS

      FERN BAR: Long Thailand Iced Tea

      October 15, 2019

      DRINKS

      FERN BAR: Sipsong Indira Spice Tea & Tonic

      July 26, 2019

      DRINKS

      FERN BAR: Creme de la Femme

      July 26, 2019

      DRINKS

      FERN BAR: @Wimbledon Cocktail

      July 26, 2019

      FERN BAR

      The Art of Garnishing a Cocktail

      July 6, 2020

      FERN BAR

      FERN BAR: Long Thailand Iced Tea

      October 15, 2019

      FERN BAR

      FERN BAR: Crème Fraîche Panna Cotta

      September 23, 2019

      FERN BAR

      FERN BAR: Churros

      July 29, 2019

      HANDLINE

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      September 30, 2019

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      HANDLINE: Popotla Verde

      September 2, 2019

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      August 6, 2019

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      HANDLINE: Oyster Shucking 101

      July 26, 2019

      LOWELL’S

      LOWELL’S: Preserving Summertime with Canned Tomatoes

      September 12, 2019

      LOWELL’S

      LOWELL’S: Fried Squash Blossoms

      July 26, 2019

      LOWELL’S

      LOWELL’S: Cured Anchovies

      July 26, 2019

      LOWELL’S

      LOWELL’S: Our Pizza Basics

      July 26, 2019

      SALADS

      LOWELL’S: Asparagus Salad

      July 26, 2019

      SALADS

      LOWELL’S: Winter Citrus Salad

      July 26, 2019

      SALADS

      LOWELL’S: Fall Apple Vinaigrette and the Seasonal Mixed…

      July 26, 2019

      SALADS

      HANDLINE: Our House Dressing

      July 26, 2019

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      HANDLINE: Smoked Honey Vinaigrette

      July 26, 2019

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      FERN BAR: Smoked Mushroom Ketchup

      July 26, 2019

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      HANDLINE: Mushroom Conserva & Pumpkin Seed Tahini

      July 26, 2019

      SAUCES/DRESSINGS/CONDIMENTS

      LOWELL’S: Satsuma Marmalade

      July 26, 2019

      SEAFOOD

      HANDLINE: Popotla Verde

      September 2, 2019

      SEAFOOD

      HANDLINE: Fish Market

      August 6, 2019

      SEAFOOD

      HANDLINE: Oyster Shucking 101

      July 26, 2019

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      LOWELL’S: Cured Anchovies

      July 26, 2019

      SOUP

      HANDLINE: Fisherman’s Stew

      July 26, 2019

      SOUP

      TERRAPIN CREEK: Sunchoke Soup with Roasted Mushrooms &…

      July 26, 2019

      SOUP

      LOWELL’S: A Year-Round Minestrone

      July 26, 2019

      SOUP

      LOWELL’S: Kuri Squash and Apple Soup with Red Jalapeño…

      July 26, 2019

      VEGETARIAN

      LOWELL’S: Preserving Summertime with Canned Tomatoes

      September 12, 2019

      VEGETARIAN

      LOWELL’S: Fried Squash Blossoms

      July 26, 2019

      VEGETARIAN

      FERN BAR: Sipsong Indira Spice Tea & Tonic

      July 26, 2019

      VEGETARIAN

      LOWELL’S: Cured Anchovies

      July 26, 2019

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      The Art of Garnishing a Cocktail

      July 6, 2020

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      September 30, 2019

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      Hail to the Gravenstein!

      August 20, 2019

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      BEEKEEPING IN SKIRTS: A Guide to Natural Beekeeping

      June 3, 2019

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      February 14, 2019

  • TWO BELLY ACRES
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      Late Summer Harvest at Two Belly Acres

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      Springtime at Two Belly Acres

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      LOWELL’S: End of the Year Kiwi Harvest and…

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      From Whole Vegetable to Whole Farm

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FERN BARRECIPESSAUCES/DRESSINGS/CONDIMENTSVEGETARIAN

FERN BAR: Smoked Mushroom Ketchup

by Joe Zobel July 26, 2019
written by Joe Zobel July 26, 2019

When planning the menu for Fern Bar, I knew I wanted to have fries on the menu, but not just any fries; I wanted fries with a little funk and a little something different, so we decided to ferment our potatoes before frying them. In that same line of thinking, I wanted a dipping sauce that wasn’t ketchup but ticked all the flavor boxes that tomato ketchup brings to the table: salty, sweet, tangy, and umami. So why not mushrooms? Mushrooms—along with tomatoes—are packed with glutamic acid that gives them the “fifth flavor”, also known as umami.

Photos by Sierra Dawn Downey

I worked at a modern California smokehouse in San Francisco where smoking food became a staple in my box of tricks. Smoking gives food an added depth of flavor, an almost meatiness that, combined with mushrooms, would make the fries sing. Mmmm…singing fries. That’s how the smoked mushroom ketchup was born, and along with the fries it’s become one of the most popular items on Fern Bar’s menu.

1 lb. white button or crimini mushrooms, rinsed and dried
½ lb. shiitake mushrooms, rinsed, dried, and de-stemmed
¼ cup apple wood or other hard wood chips, soaked in cold water for 20 minutes
2 large shallots, sliced
2 tbl. olive oil
¼ cup aged sherry vinegar
2 tbl. chile vinegar or pepperoncini brine
¼ cup tamari
1 tsp. evaporated cane sugar
6 cloves garlic confit or 6 cloves roasted garlic (recipe here)
Salt to taste

While your woodchips are soaking, clean the mushrooms and separate a quarter of them: These are the mushrooms that will be smoked. Smoking all the mushrooms would be overdoing it; good food is all about balance.

Drain the wood chips. Soaking the wood first helps it burn at a lower temperature, achieving the rich smoke we’re looking for rather than a burnt, acrid flavor. Smoke the mushrooms for 10 minutes in a stovetop smoker or on a home smoker or grill. Remove from heat and let sit, covered, for another 10 minutes to absorb the smoke. Add the smoked mushrooms to the reserved mushrooms and toss with shallots and olive oil. Season liberally with salt.

Roast mushrooms in the oven at 400 degree Fahrenheit until the shallots are tender and the mushrooms are golden brown, then cool. Purée mushrooms and remaining ingredients together, then season with salt and slather it over some fried tubers.

Want more mushroom recipes? Check out Handline‘s Mushroom Conserva here!

Fern BarMushroomRecipeRecipesSmoked Mushroom Ketchup
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Joe Zobel
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1 comment

Restaurant Spotlight: Fern Bar | Spoiled To Perfection May 14, 2019 - 10:12 pm

[…] We really enjoyed the flavors of the Pickled Quail Eggs ($7) and the Aged Fries ($9). The aged fries really stole the show for me. For a complete explanation of the aged fries, read this article by Chef Joe. […]

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