06/03/2026
The Spring Harvest is back on the menu, a moment in the cycle of the seasons I always look forward to — that suspended moment between late spring and summer — a harbinger of abundance, of the first weeks of daylight lasting deep into the evening and of lush green filling out all the corners of the gorge.
A pile of Swiss chard and komatsuna mustard greens from charred in the oven on a base of herbed white sauce, red onion and fresh mozzarella, finished with fresh dill & cilantro, crushed toasted almonds, house vinaigrette & pecorino Romano.
