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Flavor & Menu Trends

What to Do With Those Strawberries

Bushels full of strawberries are everywhere. Are you prepared to heed the call?


The call of strawberry season is hard to ignore for even for the most grisled-vet food service professional. Chances are you got your knees dirty as a child and had your first lesson in preserves courtesy of the strawberry patch. 

You may have wandered on to bigger and better things, or stepped in a cow patch here and there, but you always come back to strawberries this time of the year. We all know that the greatest preparation for strawberries involves  the brief trajectory from bushel basket to mouth, but it is our job in food service to make things pretty and complicated, then sell it.

Dessert

Chef David Chang's Macerated Strawberries and Whipped Cream

Gazpacho

Chef Daniel Humm's Strawberry Gazpacho

Salad

Chef Chris Cosentino's Fava Bean and Strawberry Salad with Pecorino

Starter

Chef Chris Broberg's Lemon Thyme Gratin of Fresh Strawberries

Seafood (photo only)

Chef Troy Graves' Seared Alaskan Halibut with pancetta, fava, strawberries and balsamic gastric

Cheese Course

David Lebovitz's Goat Cheese Custard with Strawberries in Red Wine Syrup


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