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1. Spring means local produce starts showing up. What are some favorites?
“Wild ramps . . . they look like green onions and have a nice oniony kick, a little heat and they’re sooo fresh…I cut them up, blanch the white part at the bottom then saute everything in hot oil almost like a stir fry.”
2. When ramps peter out, what’s next?
“Wild watercress. It’s a really pungent accent with meat. We serve it with skirt steak–which has a little bit of spice to it–dressed with balsamic and olive oil. It really brings the plate alive.”
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3. So what’s your favorite dish at another eatery?
“The tortilla soup at Frontera Grill.”