Spring has sprung and we have all the goodies to prove it... Fiddle head ferns, baby wild leeks, colossal asparagus, wild mushrooms and fresh baby corn still in the husk. It has been the best spring ever! Today is Good Friday so the restaurant is loaded up with all kinds of seafood. Pook is going to kill me when she sees the bill!

Yesterday I got in 10 whole Black Grouper about 2 to 3lbs. each. We are serving them the same way we did the Black Bass last week. The Pacific Halibut is still going strong. A new batch will be shipped in today. My new old guy Ken got it from the North Coast and its quality has been fantastic. Every time we get more in I am thrilled with it.

Jonathan, my guy from Boston sent us Blue Fin Tuna yesterday. It came from a 545lb fish. Last night we sold a lot of sashimi and Blue Fin steaks. We also have fresh squid that we will grill and serve with our double roasted peppers sauce for my good friend Nick. The squid appetizer special has been selling very well with our famous Prig Pow sauce.

As for the Oysters... Today we are getting in Melpaque and Wellfleet both from Maine. They are big and very good.

Now I am just waiting for soft shell crab. My best friend George keeps asking me about them. I always give him the first ones of the season but its still a little early.

Your Chef,

Max

Comment