Appalachian Spring: The Ramp Dinner

Appalachian Spring: The Ramp Dinner unfolds over three evenings, (Wed, April 8, Thu, April 9, and Sat, April 11) and is devoted to ramps in their brief and expressive season. For a few short weeks each year, this wild Appalachian allium emerges from the forest floor — pungent, green, and unmistakably of its place. Our menu explores ramps across multiple forms and textures: gently folded into butter and stock, brightened into sauces, and layered alongside early spring vegetables, cultured dairy, and carefully chosen proteins.

The progression of the meal reflects the arrival of spring itself — cool and green at the start, gradually deepening into warmer, more savory expressions before returning again to freshness and light. Optional wine pairings follow the same arc, highlighting acidity, minerality, and structure to complement the intensity and delicacy of ramps.

This dinner marks the beginning of Ramp Week at Wedgewood and celebrates one of the most fleeting and beloved ingredients of the Appalachian spring.

Each evening will offer two seatings at 5:30pm and 7:15pm. A curated wine and/or caviar pairings are available as add-ons, and our full wine and beverage menu will also be available throughout the evening.

MENU

AMUSE
Charred Ramp Butter Gougère
Gruyere & Chive Pastry Puff • Bordier Wild Garlic Butter • Ramp Ash
A warm gougère filled with charred ramp butter and aged Gruyère (caviar add-on available)

FIRST COURSE
Ramp Vichyssoise
Carmelized Ramps & Young Leeks • New Potatoes • Crème Fraîche • Ramp Oil • Aged Cheddar Tuile
A chilled soup of caramelized ramps, young leeks, and new potatoes

SECOND COURSE
Appalachian Caesar
Little Gem Lettuce • Shaved Nettle Gouda • Pickled Ramp Bulbs • Buttery Breadcrumbs • Warm Ramp Caesar Dressing
Little gems dressed in warm ramp Caesar with pickled bulbs and young, nettle-infused aged Gouda

THIRD COURSE
Choice of: Butter Poached Lamb Loin or Halibut
Ramp Chimichurri (Lamb) • Ramp Beurre Blanc (Halibut) • Roasted fingerlings • Charred Spring Onion
Your choice of butter-poached lamb loin or halibut with ramps and early spring vegetables

FOURTH COURSE
Spring Cheese Course
Fresh Chèvre • Ramp pesto • Spring radish • Sourdough
Fresh chèvre with ramp pesto, spring radishes, and toasted sourdough

An optional four-course wine pairing is available ($65 per person) and caviar ($22 per person for first course) as an add-on or can be purchased day of. Each pairing is selected to mirror the progression of the menu — beginning with bright, celebratory wines and moving toward more mineral, savory, and warming selections as the evening unfolds.

Also check out other Workshops in Carrboro.