Meatless Monday With Fern Street Wine Bar & Kitchen

fern street
King Trumpet Mushroom at Fern Street Wine Bar & Kitchen. Photo by Alissa Dragun

West Palm Beach’s Fern Street Wine Bar & Kitchen has a strict standard on where it sources the ingredients that ultimately end up on our plates. While the notion of farm to table isn’t new, it is often misrepresented… but not here.

Co-owner Nick Scalisi grew up in the Oceanside Produce family, so he knows first hand how important it is to know exactly where your food comes from. He’s even taken items off the menu when the product isn’t meeting his food philosophy. All his proteins come from humane farms and that means zero antibiotics, non GMO and nitrate-free. The lively outdoor mural patio welcomes you in for a glass of wine and an appetizing meal straight out of the scratch kitchen.

Two of his favorite dishes include the King Trumpet Mushroom, which started off as a special but now has a permanent home on the menu thanks to positive reviews, and the Pappardelle, which features an exotic mushroom sauce to gives it a rich flavor. (Fun fact: it’s also vegan).

We sat down with Nick to talk vegetables for today’s #meatlessmonday.

Why is sustainable cuisine important to you?

Nick: Sustainability is so important to us because we are believers in real, clean food and a responsible food chain supply. If we do not practice sustainability, we are going to dwindle our sources of good, clean, real food.

Some people say veggies are boring, what do you have to say to that?

Nick: Veggies don’t have to be boring! Vegan and Vegetarian cuisine, in my opinion, is the hardest cuisine to execute on a restaurant level. There are so many talented chefs that specialize in these cuisines and I promise you there is nothing boring about their vegan and vegetarian options.

How are you incorporating vegetables into your menu to make standout dishes?

Nick: We are big fans of specialty produce. Currently on our menu, we have purple and gold cauliflower, caulini, baby zucchini, rainbow baby carrots, trumpet mushroom, maitake mushrooms and plenty of very cool garnishes that we change almost every week. Most of our vegetables are cooked to order in our wood fire oven, which is a favorite for our guests.

It seems like veggie-centric dishes aren’t just for vegetarians anymore. What are your thoughts on this?

Nick: This is true, and I believe this has to do with chefs learning and evolving on how to use vegetarian options. Our industry has come a long way in providing vegetarian dishes that require a lot of skill to accomplish an appetizing dish for anyone, not just vegetarians.

RECIPE

Now it’s your turn. Make Fern Street’s King Trumpet Mushroom at home. 

Ingredients:

  • 3 Tbsp olive oil
  • 1 Tbsp butter
  • 1/2 cup white wine
  • 2 each trumpet mushroom
  • 3 each heirloom cherry tomato
  • 2 each baby zucchini
  • 2 pinch Himalayan pink salt
  • 1 sprig thyme
  • 1/2 sprig rosemary

Prep:

  1. Cut mushrooms in half long ways
  2. Cut baby zucchini in half

Cook:

  1. Add olive oil to pan until hot
  2. Add mushrooms and zucchini 
  3. Let cook for 2-3 minutes
  4. Add tomatoes; let cook 1 minute
  5. Add wine, butter and herbs, let cook for 2-3 minutes
  6. Add salt
  7. Plate!

Fern Street Wine Bar & Kitchen; 501 Fern St. #104 West Palm Beach; 561/328-9745; fernstreetwpb.com


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