Beef short ribs are a popular menu item in much of the country, but not much during the spring and summer and, apparently, not in Mason City, Iowa, where chef Jonny Worley performs his craft at Markley & Blythe restaurant. He’s trying to change that with his short-rib ravioli, which he plans to offer year-round.
Not so the Blue Crab Rangoon at Ruse in St. Michaels, Md., where chef Michael Correll relies on seasonal ramps and local blue crabs.
Strawberries are in season, too, and Brandon Rice is celebrating that fact while evoking childhood memories with his strawberry shaved ice at Ernest in San Francisco.
Elsewhere in desserts, Yoonjung Oh, executive pastry chef of Jungsik in New York City, offers a final course for the restaurant’s tasting menu in the form of a carrot, but with the substance of carrot cake and cream cheese (it’s also available à la carte).
And in Miami, at LPM Restaurant & Bar, bar manager Barna Jeremias is offering a cocktail meant to evoke the perfume Chanel No. 5.
Contact Bret Thorn at [email protected]
