Restauranteur Rob Connoley on Foraging and the Cooking Hack Everyone in the Ozarks Knows

Restauranteur Rob Connoley on Foraging and the Cooking Hack Everyone in the Ozarks Knows

Rob Connoley runs Bulrush, a St. Louis restaurant inspired by the culinary traditions of the Ozarks. Off the clock, he’s at his family cabin foraging around for black walnuts and wild berries—and scarfing down smashburgers.

Here’s a look at some of Connoley’s favorite foods, drinks, and tools for when he’s off the clock. — as told to Adam Erace

Nocino Danilo Agutoli

Go-To Drink

Nocino

I could survive in the woods year-round. I forage for mushrooms, acorns, berries. Every June, I gather black walnuts to make nocino, a walnut liqueur from Italy that’s fantastic with nuts and cheese and as an after-dinner sipper. It was one of the first projects that I taught myself. I like the magic of a clear liquor turning black before your eyes, and transforming from jet fuel to an aromatic, sweet drink.

Sorghum
Sorghum Danilo Agutoli
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