Tuesday, May 4, 2010

Spring Lamb

I recently read a blog post by a chef who said that spring's finest ingredients are like "crack" to a chef. There are certain things that only flourish for a mere 3 weeks to two months this time of year. Morel mushrooms and ramps (wild onions) are two of these things. What he meant by "crack" is that chefs will do anything to get their hands on these products while they are in the peak season including jeporadizing their job just to order them. Fortunately I am very lucky to work for a chef/ owner that shares the same passion for these ingredients as I do.
Lamb Loin wrapped in ramp tops
Asparagus- Meyer's Lemon Emulsion
Balsamic Lamb Jus

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