One of the most brutal winters in history still has a grip on a large part of the country, but it hasn't kept chefs from dreaming about favorite spring ingredients and recipes. Here’s a look at what they can’t wait to start using. Joey Campanaro, chef/owner of The Little Owl and The Clam in New York City: While I'm here in Miami I can't wait to eat tomatoes again. But once the weather warms up back home, I'll be making a salad with halibut. I broil the fish and ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.