Spring Fever Take 2: Chefs Get Ready for Spring

Okay, so maybe the temps are cooperating a bit these last few days. But warmer weather or not, we’re still pretty excited to get an actual taste of spring. Here’s part two of what ingredients some of our favorite chefs around town are most excited to get their hands on and how they plan on using them.

Jeff Mauro, Jam Restaurant
"I am looking forward to using peas in every shape and form. Perhaps it's the 'green' sign of spring to me, it's ancient history, amazing clean flavors, multiple applications, minimal cooking, and of course, Green City Market availability. We’ll be open for dinner service in the next month or so, in which case, peas will make there way onto the menu from 7 am all the way to 9 pm. I'm thinking that Peas will be showcased on the eggs benedict dish on the breakfast menu (served all day) and naturally the four-course dinner tasting menu, we'll bounce peas all around from English pea soup with radishes to possibly a housemade pappardelle pasta with snow peas and wild
mushroom or perhaps serve them in the entree course as steamed halibut with
snap pea flan. The possibilities are endless and exciting.
 
Dirk Flanigan, The Gage
Fiddlehead ferns. I love their earthy greener flavor and they pair so well with spring lamb or goat for that matter.
 
Tony Priolo, Piccolo Sogno
We’re real excited about spring nettles, artichokes, peas and fava beans. I’ll use them all over the menu.

Giuseppe Tentori, BOKA
I am very much looking forward to stinging nettles this spring. I think I might use them in a hand-dipped ricotta and stinging nettle ravioli with a spring onion consommé.

Kristine Subido, Wave
Pea tendrils and English peas. Nice cold small plate with local queso fresco, caramelized shallot and vanilla bean vinaigrette.