Acorn and Wild Rice Cakes

These dark, moist, dense cakes, created by Tashia Hart, our culinary ethnobotanist and a member of the Red Lake Band of Chippewa, are a winning dessert. Tashia’s talent for identifying and using wild edibles enhances our menus. She has an eye for beauty and flavor as well as a keen understanding of the earth’s gifts.

Tashia Serves these cakes with a sauce of sweetened, reduced chaga and Wild Rice Pudding, with currant sauce.