top of page

Seasonal Eats

Updated: Nov 28, 2023


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

produce

 
 
 

コメント


Savory Hospitality Restaurant  and  Bar Consulting​ 

Savory Hospitality Restaurant Consulting LLC                                 

11901 Santa Monica Blvd #442, Los Angeles, CA 90025

5776 Lindero Canyon Rd Suite D248, Westlake Village, CA 91362

(424)  278-4941 

​info@SavoryHospitality.com

© 2024 by Savory Hospitality Restaurant Consulting,  All rights reserved.

bottom of page