I really like that last week’s chef, Marianne Sundquist, picked a chef who’s not a name— she’s a farmer in the summer and a line cook at Vie in the winter, Abra Berens. As a result, she has her own viewpoint on ingredients, not to mention uses ones she grew herself, in this week’s video. Read the piece (which covers a lot of what she talked about that I didn’t) here.
P.S. By the way, I made her asparagus-radish-pea shoot salad the other day— I even used Klug asparagus like she did, since I had just been to the Green City Market. It was really good, and everyone was interested to see that yes, you can eat raw asparagus:
P.P.S. And watch an outtake here.
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