Wolfgang Puck American Grille at the Borgata Hotel, Atlantic City, N.J.
For this early spring dish, executive chef Aram Mardigian chops young garlic and sweats it with a julienned onion in olive oil and butter. He purées them with vegetable stock, adding raw baby spinach leaves, mostly for color, until smooth. He strains the purée into a bowl and drizzles it with crème fraîche. He tops the soup with sautéed wild mushrooms. Contact Bret Thorn at email@example.com.
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com