Sean Holmes

Document Type


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A Chef Table for the New England Forest; For the Flora, Fauna, Fungi…Forested was meant to highlight and explore trees themselves. Our team believes the way we consume food in modern society is too disconnected from nature. The world’s food system lets us easily forget that our food comes from the earth and that we are a part of nature ourselves. Forested aimed to use a modern tasting menu imbued with local native vegetables, forest-to-table ideas, and actual trees themselves to reconnect our guests with nature. Our cuisine aimed to be devoid of one clear cultural influence and abstract from society because the earth itself has none of these conventions. The look and taste of each course were representations of the trees themselves and the plants that grow on or around them. For each course, first a specific northeastern tree was chosen. The order was cedar, oak, maple, birch, and pine. Each course was intended to mimic the environs of its tree. Flavor profiles started with incorporating the flavor of the tree through techniques such as infusing, smoking, syrups, and fermentation. Complimentary flavors were derived from thinking about the forest community by researching plants and fungi which are naturally neighbors or engaging in symbiotic relationships. Through our research and development process we discovered how many unique flavors and textures can be found from edible parts of the trees. Ingredients were sourced from local RI/MA farms through Farm Fresh RI and through personal collections.

Faculty Mentor

Branden Lewis, Ed.D., MBA, CEC

Academic Discipline

College of Food Innovation & Technology



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