’Tis the season for fava beans, micro greens, fiddlehead ferns and rhubarb, and this spring many chefs say they plan to let the produce speak for itself. Simplicity will be key in the coming months. Additionally, a shorter winter truffle season, meaning more expensive truffles and fewer of them, might mean an abundance of mushroom dishes to satisfy consumer cravings. High beef prices and a bit of pork fatigue will give duck and lamb a chance to shine. And the flavors of the ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

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: Brian Galletta (813) 627-6722 Brian.galletta@penton.com or Desiree Torres (813)-627-6792 Desiree.Torres@penton.com

Already registered? here.