Culinary Tip: For Those Who Love Asparagus
Keep bending until the asparagus snaps. It will naturally snap so that the woody stem breaks off. Discard that part and eat the top part with the head on it.
Recipes & Tips
Recipe of the Month: Asparagus with Gremolata
Gremolata is a chopped herb condiment classically made of lemon zest, parsley, garlic and lemon zest. Often served with braised meats, it’s also terrific with fish and seafood.
Floral Wreath DYI from Heidi Stodola
Spring blooms are everywhere you look right now in Door County~ Here’s an ideal DIY project that you & your kids (or grandkids) can create that reflects the beauty of the season.
Guest Recipe from Chef Kathy McCarthy
It’s a little hard to tell which is sweeter: Kathy or the goodies she bakes. Try her delicious recipe for Creme Brulee.
Guest Recipe from Chef Melissa Utschig
While we are patiently waiting for the summer season in Door county, it’s easy to fantasize about sitting in sunshine along the turquoise waters of the Mediterranean Sea. Dream away and when you come back to reality, brew yourself some mint tea or coffee and enjoy this orange and olive oil cake.
Guest Recipes from Chef Amy Rebhan
Three classic comfort meals from Chef Amy Rebhan. “I hope this finds you well during this difficult time. I am looking so forward to seeing you at the Spoon this summer! I have created some fun recipes and I can’t wait to share them with you! It can’t come soon enough.”
Guest Recipe of the Month: Rachel’s Cheese Crackers
This recipe is endlessly riffable. Use any combination of cheese and herbs.
Guest Recipe of the Month: Fried Eggs & Frico with Polenta
All chefs really try to embrace local, organic as often, and flavorful dishes. What sets me apart from my colleagues is the skillset and knowledge I bring to class. Everything from the anatomy of knives, to the history of the chickens.