Welcome Spring!
Dear fellow foodies- decorate that table with colorful tulips and citrus spiked iced tea. Asparagus and Florida Strawberries are at their peak and fresh herbs make the perfect salad blend with grilled pesto lamb chops and barbecue salmon. Spring has sprung and the favors this time of year make cooking a gourmet’s version of March Madness. Like in winter when I braise the first veal shank, spring inspires me to clean out the grill, marinate chicken in lemon and garlic and make the first batch of red bliss potato salad.