Parind Vora,of Braise in Austin, says duck will make a comeback this spring, possibly in more casual forms, such as in stews or upscale quesadillas.
Anthony Gray, executive chef of Southern Art in Atlanta, said: “I see lamb belly continuing to grab the attention of chefs.”
He said he makes a lamb pancetta for his butcher’s board.
Sean Brasel, executive chef and co-owner of Meat Market in Miami Beach, Fla., said the lack of truffles will inspire the use of premium mushrooms, such as morels and chanterelles.
Tim Carey, chef of Papilles in Los Angeles, recently served a broccoli velouté with Chanterelles.
Carey is also a fan of black trumpet mushrooms, which he recently served, cooked in a littlestock, with flowering broccoli. He used the trimmings from the mushrooms to make a cream sauce that he served with blue nose sea bass from New Zealand.
“It’s something we put on the plate to show attention to detail, and for style and elegance, as well as a sense of seasonality,” he said.
And for dessert
Teryi Youngblood, pastry chef of Soby’s in Greenville, S.C., is adding a carrot cake to her dessert menu this spring.
“Reminiscent of springs from childhood, carrot cake is always my go-to, so I’ve created a mango carrot cake with buttermilk panna cotta and toasted macadamia nuts,” she said.