The best recipes begin with the finest ingredients. Plan your menus with the assistance of our sensational produce list of over one thousand specialty fruits, vegetables, herbs and gourmet dry goods. Stay abreast of what seasonal bounty chefs are featuring on their menus around the country.

SPRING 2007

Below, some of our favorite menus from our favorite chefs!

SPRING MENU SUGGESTIONS

CHARLIE TROTTER

Salsify with Savoy Cabbage, Garnet Yams, Burgundy Black Truffles & Serrano Ham

Minnesota Wild Rice Soup with Roasted Apple, Butter Nut Squash & Winter Chestnuts

Organic Chanterelle Mushrooms with Elephant Garlic, Confit Shallots & Mustard Red Wine Sauce

ALICE WATERS

Cantal cheese soufflé with leeks and crème fraîche

Dungeness crab soup with fennel and herbs

Grilled Wolfe Farm quail stuffed with bread crumbs and greens; roasted Belgian endive, escarole,
yam and chestnut purée, and Cannard Farm watercress

Apple-huckleberry tart with Calvados ice cream

 

 

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