UP FRONT | FLAVORS
SPRING FLAVORS
Chef Angie Berry shares her top seasonal ingredients for spring.
CHEF ANGIE BERRY Chef de Cuisine, Asiate
My spring flavors consist of floral and crisp notes. Right now my favorite flavors are:
LEMON VERBENA
This is a flowering perennial herb valued for its light mild citrus scent.
Sometimes it’s referred to as vervain. In my spring menu I am using
lemon verbena to make a delicious broth served with a variety of
shellfish along with grilled cucumber.
SORREL
This is a perennial herb cultivated as a garden herb or leaf vegetable.
I love sorrel because it tastes so fresh and crisp. It reminds me of a
granny smith apple. Currently, I am pairing this with salmon
and an apple birch broth.
SUNFLOWER HEARTS
These are actually the hearts of a sunflower. They are delicious if you
treat them just like an artichoke. They can be prepared barigoule style
or sliced thin and fried as a garnish. I am making a chip with them
and serving them with a sunflower seed pistou.
14 INSEASON MAGAZINE | SPRING 2013