We asked local chefs their favorite fresh produce to work with
Chef’s favorite things
Lulu Kitchen
“The most used in my restaurant is, without a doubt, lemons. Their versatility and needed application in so many recipes make them a must-have. The fresher the better, and if you can get Amalfi lemons, the flesh and rind are not only edible but also semi-sweet.”
– Chef Scott Hastings
Salty Dog Cafe
“Shallots are one of my favorite produce items. Having that combo flavor of garlic and onion makes it an ingredient I like to use instead of garlic and onion. They are great raw, sautéed, caramelized and fried. I also am a big fan of asparagus. It is so versatile that you can use it in a sauce, a soup, as a side dish or an appetizer.”
– Chef Herb Britton
Palmetto Bay Sunrise Cafe
“Personally, I’m most excited by freshly cut parsley. It makes everything from meat to vegetables delicious, especially salads. It gives everything a crisp but earthy flair. You can buy parsley root occasionally in the store, and if you treat it like a carrot, it is unbelievable in a brothy soup. You also can deep-fry parsley and toss a few grains of salt on it – it’s better than a potato chip! Eat a sprig with your next salad and reevaluate your relationship with parsley.”
– Owner Leslie Stewart
Sprout Momma
“Onions, onions, onions! Onion is the produce that is a base for building every flavor. You can’t get to flavor town without a caramelized onion!”
– Chef Ryan Fennessey
Michael Anthony’s Cucina Italiana
“I am a big fan of citrus. It can be utilized in many different ways. I like that it has the ability to bring out flavors in dishes that wouldn’t otherwise be attained. It’s a critical component in balancing acid levels, and the brightness it adds is unmatched. I also really enjoy ceviche, and citrus is a key ingredient in that dish.”
– Chef Will Overacre
