Only 4 days of dining week left to push through. We are starting to see the light at the end of the tunnel! It has been fun to be able to serve a new crowd.

Spring is just around the corner and we are so excited! We will start hunting for new stuff for our menu... really can't wait...

I am looking to get white French asparagus from Provence. Some that are nice with a diameter exceeding 1" - 1 1/4"  but I don't know how long the season will be. We have a really nice wedding coming in early May that I wish to use them for.

This week we will get Hawaiian Sea Bass. This is new to me so we will see in a couple of days how good they are. I know for sure that the fat content in this fish will not be as high as the Chilean Sea Bass so the meat may not be that silky but will the flavor be better? I will let you know next week.

The Soft Shell Crab season will hopefully start in mid April. They will come from the Gulf of Mexico. The crab will be huge, fat and the price will be much more reasonable that those from Maryland. The season will be a lot longer too. We've been using this crab since 1994.

We just talked to Tony from the MOST last week about the menu for the Annual MOST Charity Gala in July. I can't believe its that time of year already.

Your Chef,