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  • Salar Sheik

Seasonal Eats


Spring is upon us, bringing chefs to the table to discuss their new seasonal menu. Most chefs will find this task enjoyable, highlighting their true inner creative abilities. Stroll around any framer’s market and you will be sure to find mountains of strawberries, fava beans, asparagus, and many types of dark greens. Simplistic creations honor their freshness, while molecular gastronomy chefs display unique texture and taste with these seasonal fruits and vegetables. Listed are many of the season’s bounty:

  • Apricot

  • Artichokes

  • Asperague

  • Barbados Cherries

  • Belgian Endive

  • Bitter Melon

  • Broccoli

  • Butter Lettuce

  • Cactus

  • Chayote

  • Squash

  • Cherimonya

  • Chives

  • Collard Greens

  • Fava Beans

  • Fennel

  • Fiddlehead Ferns

  • Green Beans

  • Green Sour

  • Plums

  • Honeydew

  • Jack Fruit

  • Limes

  • Lychee

  • Manoa

  • Lettuce

  • Morel Mushrooms

  • Mustard Greens

  • Oranges

  • Pea Pods

  • Peas

  • Pineapple

  • Purple Asparagus

  • Purple Plums

  • Radicchio

  • Red Leaf Lettuce

  • Rhubarb

  • Snow Peas

  • Sorrel

  • Spinach

  • Spring Baby Lettuce

  • Strawberries

  • Swiss Chard

  • Vidalia Onions

  • Watercress

  • White Asparagus


Savory Hospitality Restaurant Consulting​

11901 Santa Monica Blvd #442

Los Angeles, CA 90025

(424)  278-4941 

info@SavoryHospitality.com

© 2013 by Savory Hospitality Consulting,  All rights reserved.