#OnTheMenu: Transitioning Into Spring
Spring has technically sprung, but it sure has felt like winter in New York these past few days. Though the cold weather served as an unwelcome reminder of a past season, we’re more than happy to find the last vestiges of winter produce on our plates. As much as we’re ready for longer, warmer days, we’re not quite ready to move on from Brussels sprouts and butternut squash in our diets.
Thankfully, Chef Spencer’s latest menu is a wonderful celebration of this transitional time of year, with some of our favorite winter produce complementing and ultimately giving way to the brighter flavors of spring. He’s an expert in farm-to-table cooking with his finger on the pulse of what’s fresh and in-season. He really impressed us during his #EatInPopUp tasting last month, and is sure to impress you and your taste buds if you book him for your next dinner!
Roasted Striped Sea Bass & Beet Salad
This meal starts with a roasted beet salad, featuring frisee greens, Belgian endive, maple pecans, dried cranberries, sugar snap peas, and a lemon yogurt dressing. The earthy sweetness of beets makes them one of our favorite winter vegetables. When combined with their other winter brethren — Belgian endive, maple pecans, and dried cranberries — it’s nearly enough to make us wish it was winter all over again. However, the sugar snap peas and the brightness of the lemon subtly remind us why we can’t wait for more spring produce to arrive.
Thankfully, you won’t have to wait long to taste more flavors of spring — just until the main course! Chef Spencer serves his roasted striped sea bass with a ratatouille consisting of summer squash, heirloom tomatoes, peppers, eggplant, onions, and basil. This dish also includes a zesty spring onion salsa verde and a pumpkin seed crumble for its roasted flavor and crunchy texture.
Happy dining!
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