Beautifully orange in color, apricots flavors are enhanced by grilling and leave a smokey flavor upon reaching such high heat temperatures.
Boasting one of the highest antioxidant counts of any food, artichokes are not only healthy but flavorful. The rich nutty flavor of the artichoke shines through in pairing with the farro and tarragon salad.
This avocado salad excites us because it brings together maximum flavors with minimum ingredients.
Smitten Kitchen's brings together a dish that kickstarts your taste buds with a hot spicy punch that is later balanced by the cooling of the fresh mint.
A favorite amongst our guests, here at Chef David cuisine, the bibimbap, a Korean traditional dish, is the perfect mix of color, flavor and texture through a combination of rice, seasoned vegetables, meat, egg, and a variety of other toppings.
The combination of beets and goat cheese is hard to beat. Top the salad with walnuts and the crunch ties together to make a classic toss for any afternoon event.
True to its name, Pasta Primavera is a great way to highlight spring vegetables. These vegetables benefit greatly from a quick roasting before incorporation.
While the avocado toast is a frontrunner to the food trends, we think adding this sweat pea dip as a spread to toasts will offer a nice alternative. Blended together, it is light, creamy, and fresh to ones palate.
While rhubarb is technically a vegetable, in many cases it is more likely used in desserts. When added with sugar, it can take on the notes of summer berries.
From bat mitzvahs, bridal showers, and everything in between, we can help you whip up some springtime delicacies for your next event. Don't hesitate in reaching out, we'd love to hear from you!