I can not tell you how nice it is to see and eat things that are green. People may complain about this past winter. with the exception of The Blizzard to end all blizzards, it truly was not that bad. No matter what I always look forward to cooking spring food. My cooks(who have been with me over the years) always hate this time of the year, shelling favas twice. Instead of just taking them out of the thicker shell, and then blanching them, we take them out of both of their shells, and then blanch them. They hold their color longer, and taste better. Along with favas, come shelling english peas(same process as the favas)and ramps. All three are some of my favorite things. Of course they all make their way to the menu now. In addition artichokes are now starting to become available, and are really tasty. We are serving them in two dishes. First we are serving them braised with fontina fonduta, mint, cracked marcona almonds, and arugula. Second we are serving them with cured tomatoes and roasted tai snapper. The New Zealand snapper that we are getting from my friend Carl Galvin at Supreme Lobster, may be some of the tastiest fish I have had in years. We have pretty much changed about 80 percent of the menu, and I am loving it.Attached are some pictures of some of the new items, as well as the amazing Tai Red Snapper. The first picture is of the crispy duck leg with orange and fennel panzanella, chicken-sherry reduction. Shelling fava beans. A chilled broccoli salad with marinated broccoli stem, roasted olives, goat feta, and crispy shallots.
