Chef’s Update
Asparagus, ramps, spinach, baby carrots, beets and their greens, wild edibles, rhubarb and the first strawberries mark the arrival of May and in my eyes one of the most exciting months of the year for cooking! It’s not only the vegetables that get our kitchen psyched, the Chesapeake Bay is a great resource for our regional specialty seafood. Jumbo lump crab, soft shells, blue catfish and clams will all be in the house through the month of May. I have to give a special shout out to my buddy Steve Vilnit, from the Maryland Department of Natural Resources. He always keeps me up to date on everything that happens in the Bay. He does a great job of “working to reconnect the food service industry with the local fishing community.” So thanks, Steve! Also, I have to say thanks to my friends at The Sanctuary Resort at Kiawah Island. I spent the last weekend cooking at the Gourmet and Grapes Gala and finally got the chance to return to Charleston, S.C. Charleston is the town that taught me what is the grand cuisine. I have always wanted to take my wife to visit, so this was an extra special treat for us. Thanks for the invite Nathan Thurston, Robert Wysong and Nicole Leaf. I encourage everyone to visit this amazing place for the food, culture and fun! www.kiawahresort.com
~Chef Chris
