Spring it On

Head chefs share their can’t-miss meals and ingredients this season.

“This is one of my favorite seasons,” says James Haurey, chef/owner of The Grange, a farm-to-table restaurant in Warwick. One of Haurey’s most loved dishes is homemade pasta made with wild ramps — sourced from a secret patch not too far from the restaurant — and Parmigiano Reggiano. “It’s simple and incredible!” If the morels are out in abundance, expect to see those, as well as wild oyster mushrooms, featured on the menu at The Grange.

Executive chef and general manager at Tuthill House at the Mill Restaurant & Tavern in Gardiner, Jeremy Berlin, is also looking forward to flush spring produce. “Bright veggies like asparagus, fava beans, English peas, and sugar snap peas will be a major focal point on our entire menu,” Berlin says. But for him, the most anticipated part of the season is the brief time ramps and fiddlehead ferns will appear. “For about two weeks, they’re some of the most amazing products you can get.”

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