At this week’s Star Chefs ICC in NYC, chef Marc Forgione did a workshop on modern bread service featuring foraged ingredients. He made black pepper brioche and foie gras spread. When he presents it to his guests, it comes with an array of foraged accompaniments. For the demo he brought Wild Shiso, Wild Sumac, Chickweed, Wineberry Jam, Autumn Olive, Wild Green Juniper, Queen Anne’s Lace and Paw Paw. It was a really great demo, and I had the chance to try some things I’d never had.