Who says organic food must be healthy? Todd Hudson, chef-owner of Mason’s Wildflower Café, keeps it hyper-local for his unapologetically creamy, truffle-oil-redolent fonduta.
“I was big into regional Northern Italian cuisine for about 10 years, and I still love the rustic feel of it. It’s Ohio’s older, wiser, and more gastronomically advanced cuisine,” Hudson explains.
For the cheese-based dip, Hudson uses wild mushrooms foraged from his own farm, as well as his pasteurized eggs supplemented when needed from Sallee Farms in Morrow and Dogwood Farm in Franklin. A small dairy farm outside Dayton, Ohio, supplies organic cream, the fontina cheese is from My Artisano Foods in Sharonville, and the bread is from Sixteen Bricks bakery.
Now that’s Ohio proud.
Wildflower Café, 207 E. Main St., Mason, (513) 492-7514, wildflowergourmetcafe.com