Photos by George Whiteside
Food styling by David Grenier
Prop styling by Sasha Seymour
##Menu##
* Wild mushroom, chèvre & pistachio salad
* Asparagus soup with quail egg & crisp pancetta
* Spring lamb chops
* Minty pea pancakes
* Rhubarb mousse
##Get Fresh##
Three of the best in-season sensations
* **Peas** After months of only canned or frozen, enjoy the pea in the pod again with fresh snow or sugar snap peas. **Tip:** Keep fresh peas unshelled and unwashed until you’re ready to cook them.
* **Asparagus** Green, white or purple (which turns green when cooked) all taste best when in season and locally grown. **Tip:** Choose asparagus with tight tips.
* **Rhubarb** The first stalks of spring deliver the most tender rhubarb with its classic tart kick. Look for stalks that are firm, but not too thick.
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