Popular Atlanta restaurant is serving 'edible pollen'

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Much of the South is blanketed in pollen right now. Cars are coated in a lime-green color. The streets are lined with it. The latest counts are in the thousands. Look out of a window, if you still can, and you'll see pollen everywhere. Step outside and you'll probably get a dusting yourself.

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That pollen count has not escaped Joey Ward, executive chef at Gunshow, who has been dusting a vegetable plate at the restaurant with a thick layer of Georgia olive oil-infused fennel pollen on recent nights.

Ward starts with a bed of what he calls buttermilk "rampch," a creamy dressing that is less Hidden Valley and more defined by the pungent, herbaceous flavor of the foraged ramps cut into it. From there, he arranges a miniature cornucopia of vegetables in various forms: blanched fiddleheads, roasted and pickled beets, baby carrots, English peas, Easter egg radishes, artichoke hearts, fermented turnips, asparagus, sorrel, tiny crispy potato chips and little edible flowers.

It is a light dish that cuts through the sometimes meat-heavy barrage of dishes that can arrive at Gunshow. But it is also a reminder: Underneath all of that pollen, the bounty of spring is on the way. Just don’t forget to take your allergy pill.

We're all sick of pollen by now, but the pollen on this dish isn't quite the same. We've paired edible GA pollen with...

Posted by Gunshow on Tuesday, March 29, 2016