On the Menu: Celebrating Spring

Chefs are masters at capitalizing on the best each season has to offer. And for Bryan Caswell, one of his favorite times of year is that brief, magical window where spring artichokes, asparagus and peas achieve a perfect vegetable synchronicity.

We’re in that moment now. Chef Bryan is celebrating those spring crops with a dish of roasted grouper in an artichoke barigoule — a Provençal preparation of spring vegetables in an aromatic braise of white wine, olive oil, garlic and lemon. “It’s fresh, green and bright, all at once,” he said of the classic vegetable medley that perfectly enhances the simply seared grouper.

It’s only available for a short time while the spring vegetables are at their peak.

Also on the menu right now are soft shell crabs, making their first appearance of the season from the Texas Gulf. Soft-shell lovers will appreciate Chef Bryan’s way with these delicacies. They’re tempura-fried and served on a crunchy salad of raw, marinated butternut squash with peanuts and spices. Think of the bright pops of tangy flavors you’d get from a Thai papaya salad.

These two specials are truly "of the moment." Enjoy them while they last.