Late spring is always a slow time for the market. While it's warm and sunny outside, we want new crop to be ready for harvest right away but need to remember to be patient. There's plenty of asparagus, spring greens and herbs but not too much more just yet. That said, we are trying to take advantage while we can - which we are tonight! Using delicious broccoli rabe from Nichols Farm in Northwestern Illinois, Chef Caputo has chopped it fine with extra virgin olive oil, spring garlic, some freshly shaved parmigiano reggiano from our cheese bar and orecchiette pasta. The staff are going nuts for this dish.
We've paired the dish with the new verdicchio from our wine by the glass list. The whole thing screams summertime, and it's perfect on a beautiful day like this.
Posts
0 comments:
Post a Comment