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Tuesday, March 25, 2008
Spring is On Everyone’s Menu
The Atlanta Journal-Constitution
ABOVE: James Beard award nominee Arnaud Berthelier, executive chef at the Dining Room at the Ritz Carlton in Buckhead, served this exquisite springtime dish of poached quail egg with wilted pea shoots, chicken jus, and — holy smokes — shaved Perigord black truffles back in 2006. Yummers.
Photo: Elissa Eubanks/AJC staff
Thanks for your patience as I attended to personal matters last week and was unable to post these menus online for the AJC”s Spring Dine Guide. But here are a couple, and boy do they sound, well, yummy.
Linton Hopkins at Restaurant Eugene is offering
“A Tasting of Local Spring Vegetables” Which includes buttered English peas with pea shoots, baby carrots, roasted sunchokes, log-grown shiitake mushrooms, charred spring garlic, grilled baby onions, Anson Mill’s grits, fava beans and asparagus with mint and green tomato pickle Of the plate, Hopkins said: “I try not to do much as you know in terms of deep preparation of the vegetables for this plate. I like to augment with one other flavor and use simple methods to create harmony and contrast.”
And the Spring prix fixe menu for Floataway Cafe is offered at $48, from chef de cuisine Drew Belline:
Straciatella with Summerland Farm eggs and local spring onion
House cured country ham with Summerland Farm spring potatoes and field greens
Slow roasted Johnson Family Farm leg of Spring Llmb with local fennel and ricotta crespelle
Macerated local strawberries with lavender gelato black pepper shortbread
I’ll post more as I get them as the week comes to a close for these chefs and their local, seasonal offerings.
Have you tried these, or any, Spring menus? Who’s your favorite seasonal chef?
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