It’s easy for me to love New York City this time of year.
The chilling winds have subsided and the parks and sidewalks are blooming with spring flowers; but as a chef, there are few things more exciting than the return of the farmer’s market.
Walking around the Union Square Green Market, the mixture of the warm sun, cool breeze, and colorful selection of fresh spring produce inspired me to create a salad utilizing game meat. I always love the selection at Eckerton Hill Farm and standing there with an armful of beautiful leafy greens I decided I would top the salad with seared duck breast and pickled watermelon radishes. This farmer’s market inspired dish was an instant hit and was even featured on feedfeed!
At Eckerton Hill Farm, I picked up a mixture of sweet spinach, mesclun, and Tatsoi. Tats has a similar flavor profile as mustard greens– spicy with a hint of sweetness.
We wanted to continue the theme of spring and highlight its colorful and fresh ingredients with an all white table setting; it’s so clean and so fancy and just so us.
The floral arrangement is clearly the main focal point on an elegantly blank canvas. The contrast between the pink, green, and white give the arrangement the perfect juxtaposition. Not by coincidence the pink and green colors are also featured in our Spring Duck Salad.
Our inspiration behind this dinner party is a renewal; to finally come out of the darkness of winter into the beautiful new beginning of spring. Since it is a celebration we chose to use our silver champagne chiller as a vase. It’s creative enough to impress your guests and is as easy to accomplish as taking your favorite conversation piece to your local florist. With white votive candles and white pearls scattered around the table we made sure to keep the spotlight on the spring bounty.