Sourcing Locally with Chef William Dissen

Southern Fritto Misto Platter with Tempura Shrimp & Vegetables and Ramp Aioli  

Tempura Shrimp & Vegetables 

Ingredients:

• 1 cup all-purpose flour 
• 1/2 cup cornstarch 
• 1 1/2 cups Mountain Valley Sparkling Water 
• Kosher Salt - to taste 
• Black Pepper, ground - to taste 
• Sliced Vegetables (i.e. cooked sweet potatoes & broccoli, spring onions, onion rings, wild ramps, mushrooms, etc.) 
• Shrimp, peeled & deveined (about 10 for each person)   

Directions: 

• In a medium size bowl, add the cornstarch and flour. Using a whisk; gently whisk in the Mountain Valley Sparkling Water until the tempura batter has the consistency of crepe batter. It should not be too thick; it should be light and airy. 
• Preheat a medium-sized pot with vegetable, or canola oil to 350F.   
• Dip the vegetables and shrimp one by one into the tempura batter and then gently place into the fryer oil. Fry each until the tempura is crispy, about 2-3 minutes.   
• Use a slotted spoon or "spider" to remove the tempura from the oil and place onto a plate or tray lined with paper towels. Season with salt and pepper and serve immediately.  

Ramp Aioli 

Ingredients:

• 1 cup Duke's Mayonnaise 
• 1 tbsp. Lemon Juice 
• 3 ramps with leaves and bulbs separated 
• Kosher Salt - to taste 
• Black Pepper, ground - to taste 

Directions:

• Slice the ramp bulbs and leaves, and separate. 
• Sauté the ramp bulbs until tender and allow to cool completely. 
• In a small pot, bring water to a boil and quickly blanch the ramp leaves. Using a slotted spoon, transfer them to a bowl of ice water to "shock" the leaves.  Once cooled, remove them from the water and wring out the excess water and chop. 
• Place the ramp leaves into a blender and puree until smooth. 
• Place the mayonnaise, lemon juice, sautéed ramp leaves, ramp puree, and salt and pepper into a small bowl and mix thoroughly. Adjust seasoning as necessary. Reserve in the refrigerator until needed - lasts up to 1 week with refrigeration. 

Wild Violet Vodka Spritz  

Ingredients:  

• 2 oz. Vodka 
• 2 oz. Violet Simple Syrup 
• 1 oz. Lemon Juice 
• 2 oz. Mountain Valley Sparkling Key Lime Water 
• Ice 

Directions: 

• Place the vodka, violet syrup, lemon juice and ice into a drink shaker, and shake vigorously for 20 seconds. 
• Place more ice into a Tom Collins Glass and strain the cocktail into the glass.   
• Top the cocktail with the Mountain Valley Sparkling Key Lime Water and garnish with a lemon wedge and wild violets.  Enjoy!