Roots Revealed: A Visual Exploration of Door County Underground
CLIENT
Door County Underground
LOCALITY
Door Peninsula, Wisconsin
DATE
July 2018
CATEGORY
Content
TYPE
Photography, Content Generation
MEDIUM
Sony a-65
STATUS
Completed
Door County Underground partnered with Roots Inn & Kitchen to curate a unique and flavorful four-course dining experience in Sister Bay, Wisconsin, featuring the culinary talents of Chefs Jamie Mead and Matt Chambas. By sourcing ingredients from local farms, the chefs celebrated the region's rural landscape, offering a menu that embodies creativity. This is a visual exploration of their menu at Roots revealed through images.
Door County Underground partnered up with Roots Inn & Kitchen to provide a unique and flavorful four-course menu for guests in Sister Bay, Wisconsin. Chefs Jamie Mead and Matt Chambas took over the kitchen to curate a menu utilizing many local farms within an intimate setting known for profound tastes. The team celebrates the rural landscape of Door County by foraging, growing, and sourcing ingredients that play a major role in their menu development keeping the spark and creativity strong.¹
This visual exploration of Jamie and Matt’s work highlights their efforts behind the scenes in the kitchen, final platings, the atmosphere of the venue, and the guests enjoying everything coming together. The team uses ingredients found during the summer season such as vegetables, whitefish, lettuces, and Aronia berries all found within the Door Peninsula. Get your virtual taste buds ready and pretend to enjoy the four-course dinner that follows.
A Rooted Setting
Roots collaborates with local farmers and community entrepreneurs to produce delicious plant-based meals, gluten-free food, and locally and humanely raised meat options, ensuring that they have something for everyone.²
“We know that good food is good medicine,
to eat well is to be well.”¹
Plate one
Spring rolls with an assortment of summer vegetables, fresh herbs, rice noodles, sesame chicken, and dipped in Thai chili sauce.
Plate Two
Whitefish Escabeche with Door Karma Farm fresh egg and Hidden Acres greens.
Plate Three
Tagliatelle with lamb and pork sausage, san Marzano tomatoes, sugar snap peas, and topped with arugula and SarVecchio.
Plate Four
Lemon curd with organic strawberry jam with macerated Aronia berries, crushed graham cracker, and topped with Chantilly cream.
Hopefully, you have enjoyed following this beautiful and delicious menu through the images captured. Overall, this was a grand session to document and highlight the creativity of Chefs Jamie and Matt and provided future opportunities to work with them and the Shoreline Restaurant. If you are ever visiting the Door Peninsula I encourage anyone to look up to see if Door County Underground is hosting something during your visit. They know that “good food is good medicine and to eat well is to be well.”¹
References:
1 Information and quotes taken from Door County Underground’s website.
2 Information and quotes taken from Roots Inn & Kitchen’s website.
