I'll have to admit that last week felt a bit like X-mas, and it wasn't because I was skiing in a foot of fresh powder! The abundance of Spring produce makes a chef giddy with delight. If you were lucky enough to open our fridge at school you'd see: rhubarb, fiddle heads, white and green asparagus, corn shoots, ramps, radishes, fava beans, watercress, pea tendril, sorrel and chocolate mint. This is an amazing start to building a menu. Here is what we were able to do with our Spring harvest:
AMUSE: Rhubarb Sushi
BREAD: Brie and Sage Biscuit with Molasses-Fig Butter
SOUP: White Asparagus with Smoked Pea Tendril and Rhubarb 'Chips'
SALAD: Greens, Wild Rice Crouton, Goat Cheese Mousse, Figs
PASTA: Spinach Ravioli with Zucchini and Ricotta, Ramps, Sunchokes, Saffron-Coconut Froth
ENTREE: Crayfish, Blue Cheese Polenta, Hominy-Ramp Pesto
DESSERT: Confit Pineapple En-Papillote, Seville-Meyer Lemon Sorbet, Shaved Biscotti
No comments:
Post a Comment