Spring Awakening…

I know I’ve been obsessing over the change in season, but it really is something to be appreciated. The signs are everywhere…

The sun is gleaming when you leave work, the smokers have come out of hibernation, and people on the street seem to be just a little bit happier (for New York at least). But as I’ve mentioned before, the most amazing place to witness the change in season is within the markets. The variety of fresh produce is humbling. As a cook, home or professional, we are presented with the enormous opportunity of working with the freshest of fresh and these seasonal ingredients can do wonders for any meal. Playing with the subtleties of both raw and cooked food brings forth a depth in flavor and the texture contrast brings necessary excitement to any dish….

Honey Soy Glazed Salmon served over White Bean and Spring Onion Puree with a Napa Cabbage and Apple Slaw

Honey Soy Glazed Salmon served over White Bean and Spring Onion Puree with Napa Cabbage and Apple Slaw

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