inside the beautiful Delafield Hotel, I.d. offers dishes made with
as many local farm ingredients as the owners can get their hands on
to provide the freshest meals possible. While seasonal ingredients
can cause some dishes to come and go from the menu, one dish you’ll
find year-round is the seared day boat sea scallops.
The tender seared scallops are paired with purple
potatoes, a fluffy potato sauce and a seasonal vegetable, then
garnished with herbs or edible flowers and topped with a house-made
guanciale sauce — a cilantro, parsley and fish sauce emulsion. While
the scallops are on the menu all year long, the vegetables change
out as the seasons progress; this particular dish is paired with
pickled fiddleheads, which executive chef Joe Heppe says is his
favorite way to cook the unique vegetable.
Heppe discovered the recipe for pickled fiddleheads
in a book titled “Beer and Food.” It includes pork stock, sherry
vinegar, mustard seeds and a little bit of stone ground mustard.
Heppe says he was ironically inspired by his Polish
grandmother’s German potato salad when creating this dish. “It has
that warm bacon kind of fat in it that we used in the guanciale, a
little bit of onion with the shallot in there, and then the purple
potatoes mixed with that,” he explains. “So when you eat that, for
me, it’s kind of reminiscent of those sometimes good, sometimes bad
food holiday family traditions.”
415 Genesee St., Suite 1, Delafield, (262) 646-1620,