Chefs reveal their favorite spring ingredients

This is part of Restaurant Hospitality’s special coverage of the 2013 South Beach Wine & Food Festival held in Miami Beach, Fla., Feb. 21-24. • See more from South Beach

With warmer weather not too far down the road, we asked several chefs at the South Beach Wine & Food Festival which locally grown ingredients they can't wait to use on their spring menus.  
 
Marc Murphy, chef/owner of Landmarc and Ditch Plains, New York

I get excited about every season. In the beginning

Register to view the full article

Register to view this article

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish