A mild Winter has us thinking about Summer already, as Spring lazily unwinds, here in New York. From Grilling & Rosé to Burgers & Beer, our May class topics reflect our excitement for the long, hot days ahead. For the moment, however, we are relishing all that Spring has to offer – from ramps and morels, to garbanzo beans, green garlic, and strawberries.
Our favorite dish, appearing on private event menus this month, is Grilled Long Island Striped Bass with Garbanzo Bean ‘Tapenade’ served over a bread salad, rich with olive oil and balanced with herbs, dandelion greens, and lemon juice. Striped bass is one of our favorites – and a sustainable and local choice, to boot!