What Chefs Think You Should Be Cooking with This Spring
By Kate Donnelly for FWx
Last weekend, we felt the culinary heat at the immensely popular SOBEWFF (South Beach Food and Wine Festival) where top chefs gathered to work their magic. With springtime in the air, we mingled and asked these participating epicures, with kitchens fanned out across the country, what they’re looking forward to using in the months ahead. Below, a sampling of ingredients making a cameo (and, peas just might be all the rage).
Chef Michael Lewis
“Spring time in South Florida is bittersweet. As the temperature rises here everything locally gets to its height of ripeness but it also means the ideal growing season is coming to an end. Time to move to our farming friends in northern Florida and embrace the foraging of mushrooms, ramps and onions of the Florida-Georgia line.”