BOUNTY OF THE
Season
Nothing revs up a chefs’ imagination like a change of seasons. Mother Nature is their muse and she turns on the charm come summer. Here’s how our top chefs embrace the season’s loveliest gifts. BY G R E TC H EN K U R Z
Knife Pleat’s Tony Esnault creates seasonal poetry on a plate. Diligent sourcing yields treasures like the asparagus he finesses with his knowing, graceful technique that teases out the essence of flavor. Procedure Clean the asparagus (from top to bottom) with a knife. Divide into 3 equal bundles
and tie with kitchen twine. Bring a gallon of water to a boil in a large pot; once boiling, add the coarse salt. The water should taste like the sea. Place the asparagus K N I F E P L E AT
Chef Tony Esnault
Green Asparagus with Parmesan Shavings - 36 green asparagus - 2 oz coarse salt (for blanching) - 3 tablespoons aged white balsamic* Melange of vegetables prep - ½ cup extra virgin olive oil - 1 shallot - Pinch of pepper and salt - 1 ½ oz Parmigiano-Reggiano - Sea salt - Coarse-ground black pepper - Optional garnish: thinly shaved raw green asparagus
8 southcoastplaza.com
Chef’s table place-setting
Bernardaud Organza Charger, Bloomingdale’s
