Ode To A Spring Dinner

Eating seasonally is almost a must for me (thankfully red twizzlers don’t have seasons right?). It’s the balance, the freshness, the rightness of the meal. And this spring on a plate couldn’t have been simpler or better.

Soft shell crabs with powdered harissa cooked in a super hot pan. I just pat them dry first and dispensed with the usual flour or breading. Perfection.

Steamed carrots with Sichuan pepper plus a Spring pea and mint ravioli from Eataly sealed the deal. Did a little rosemary butter drizzle for the pasta.

The apertif was a Cerdon du Bugey (Renerdat-Fache) because…it’s just so good. And then Occhipinti 2010 IGT Sicilia SP 68 Bianco. She’s an incredible wine maker.

Nice dinner.

* Header photo by Angela Carbonetti / http://www.angelacarbonetti.com

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About eatquestnyc

eatquestnyc.com is for.....when you can't think, don't know, need inspiration and you have to eat. My services range from on or off the beaten track recommendations, organizing private culinary tours for a perfect dining-out experience and sourcing food items or private chef suggestions for those who prefer to dine-in. A fun way to rediscover NYC and the whole planet!

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