Sneak Peak At Spring

Hard to believe, but spring is less than a month away (technically). With sunshine, warmth and spring’s seasonal bounty in mind, what are you most looking forward to this coming season?

“First, I’m looking forward to no more snow. I’m also looking forward to fresh morels; no question about it. As soon as they arrive, it is a pleasure to cook with them. Alaskan halibut: the season starts very soon and runs through summer. Local strawberries: for sure we have to wait more, but it’s nice to have them when they are ready. Fiddlehead ferns: served with a mushroom fricassee, they’re quite nice. Wild ramps: one of the best items of the spring. Very short season, but so nice.”
—Jerome Bacle, Executive Chef of Courtright’s

“Ramps! Lamb and peas.”
—Dirk Flanigan, Executive Chef of The Gage

“We are excited about spring. We have the possibility of using our beautiful patio. Spring nettles, fava beans, peas, artichokes, morels, halibut. We can’t wait!”
—Tony Priolo, Executive Chef/Co-owner of Piccolo Sogno

“I will be planting my garden the second week in April. I enjoyed it so much last year and I can’t wait to get started again. The first of the spring greens to go in the garden are the radishes, arugula and mixed baby greens. From the wild side, I like the wild watercress. It has a spicy rich taste and crunchy texture that adds character to any salad. Also the dandelion greens are great at the beginning of the season with a warm bacon-balsamic dressing. I’m not breaking ground here but it is delicious. One of my favorite things to eat in the spring with the first of the radishes is thin slices of radish on butter baguette and sea salt. I only offer it in the restaurant a few weeks out of the year because it really is about the FIRST of the spring radishes.”
—Sarah Stegner, Co-chef/owner of Prairie Fire and Prairie Grass Cafe

“The ramp season that starts early, followed by asparagus. And sitting outside on a Sunday afternoon.”
—Randy Zweiban, Chef/Owner of Province

“Ramps, though I need to source them earlier this season, since Spence Farm is not selling this year. Artichokes recently arrived from California.”
—Paul Virant, Chef/Owner of Vie