chefdanleff
Registered: 03/05/10
Posts: 2
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| | 03/09/10 at 04:33 AM | Reply with quote | #1 |
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Hi Chef Mike -
As a caterer, I look upon our current wet weather (so late in the season) with interest. In seasonal terms, how do you think the weather will affect produce available to chefs in the next couple of months? Already I'm seeing some effects, both positive (chanterelles are available!) and negative (have gotten some miserable field greens, of late).
Your opinion is very much solicited, I look forward to planning menus for clients accordingly.
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ChefMike
Host/Producer, The Radio Kitchen
Registered: 02/27/10
Posts: 12
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| | 03/09/10 at 01:14 PM | Reply with quote | #2 |
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Hey Dan,
Thanks for posting your comments here. Let's see if we can get some others to join in here with their thoughts.
It's one of those, "When Life Gives You Lemons" moments, especially in the spring with the weather changing everyday. I feel your pain.
As for as spring greens and salads, when those aren't as nice as you might like, you could go for more hearty greens like romaine or iceberg. Perhaps a wild mushroom and quinoa salad in an iceberg leaf cup?
When I'm stumped, I also go to my favorite cooking resource, "Culinary Artistry" by Dornenberg and Page. They have a great lists of seasonal items to help spur my imagination, as well as food and taste pairings.
Can anyone else shed some light on this? Please share...
By the way... Dan's catering is phenomenal! Check it out at http://www.chefdanleff.com! He's got a great spring menu posted.
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ChefMike
Host/Producer
The Radio Kitchen |
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chefdanleff
Registered: 03/05/10
Posts: 2
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| | 03/11/10 at 04:42 PM | Reply with quote | #3 |
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Mike - thanks for the reply and link. Would be glad to hear as well from other chefs and caterers.
Dan
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With Chef Mike Reining
