Getting ready for spring menus.

I love when I get price guides from the farmers and purveyors that I do business with, and I start to fresh ramps, morels, fiddleheads and anything else that resembles spring. It represents an ending to miserable winter months. Even using the ingredients makes the kitchen a more colorful and happier place.

Cake I did

My craft

Foie gras torchon.

Peach and bourbon cobbler. 25 year balsamic. Citrus powder.

Prosciutto and melon

Prosciutto di Parma. Melon consommé. Baguette. Grape tomato confit. Brunoise cucumber. Cashew.