by Molly Ledin, food experience manager
Wednesday, May 25, 2011
When the snow finally melts and the trees begin to bud, I find myself planning my first al fresco dining event. I have to admit, my first thought is, “Will the Minnesota weather cooperate with my grandiose plans to dine under the branches of my big oak tree or will she turn to rain and wind therefore forcing me to my always planned ‘plan b’?” Either way, I assure myself that this will be the second focus of this event. The first will be the food. I start to plan…what are those signature edible spring treats? Certainly there the standards - asparagus, pea pods, but for those more adventurous, fiddlehead ferns. I sauté these gems with a little butter and finish with a grind of sea salt – it is springtime perfection!