SPRINGTIME MENU
Spring is symbol for new beginnings. Light, fresh and floral are Asiate’s spring menu themes.
“Spring is my favorite season. It’s when all the cool baby veggies are interesting, different textures and forms,” Berry explains. “For instance the
in their prime,” Asiate Chef de Cuisine Chef Angie Berry says. “For spring vegetable dish in Asiate is spring vegetables. The Japanese sweet potato is
specifically, I am trying to keep the menu very light and fresh, as well as made into a gnocchi as well as a sweet potato chip for a garnish.”
introduce a lot of floral notes. I believe spring signifies new growth and
[abundance], so I would like to translate that into my menu.”
In tribute to the in-season produce available once again, the heirloom
Another addition is a Long Island duck creation with pickled cherries,
cherry beer sauce and roasted Brussels sprouts served with pain perdu. The
duck entree is one of Berry’s current favorites.
carrot risotto features a rainbow of colorful heirloom carrots with glazed Asiate prides itself on sourcing as much locally raised produce, meats
snails, pickled carrots and dotted with carrot-top chips. Seafood lovers have and fish as possible. Berry takes a keen interest in knowing where her in-
a plethora of imaginative options to choose from. New seafood items in- gredients come from. Annually, she personally visits each farm in the New
clude sea scallops in a lemon verbena broth topped with geoduck (clam), York State area that supplies Asiate a majority of their menu items, from
hearts of palm and dried dandelion; branzino served with green sorrel, birch halibut to hijiki.
oil, and yamamomo (Japanese cherry-like fruit); and salmon paired with a
white asparagus puree, spring peas, pea flowers and rye.
“I like to present food in an atypical form than just what it is—keep it
26 INSEASON MAGAZINE | SPRING 2013
“I like to use the freshest ingredients available,” Berry explains. “[We use]
great purveyors that can gather the freshest and best ingredients for me from up-
state or surrounding areas, not to mention the great farmers markets in the city.”