Photos by Lauren DeFilippo
While summer may be the pinnacle of fresh produce, spring is the season I love the most. It’s the season of bitter vegetables, detox from our hearty winter stews, casseroles and soups. From artichokes to asparagus, fiddleheads to ramps, this is the season of green—and I’m just eating it up.
To share my enthusiasm for the budding flavors of this season, I invited a dozen of my nearest and dearest, including my favorite Brooklyn baker: Molly Marzalek-Kelly. I met Molly through my very first supper club, as she was a good friend of the dinner’s host (I was freshly moved into my BK apartment, and had barely unpacked). When I luke-warmly accepted his invitation to have someone else bake, I had no idea that I would be meeting such an incredible talent. Molly is even sweeter than her baked treats (which I love, because I prefer my desserts on the less-than-tooth-decaying end of the spectrum). Her attention to detail and instinct for fresh flavors is admirable, and I can’t recommend enough that you all take a trip to visit her at BAKED in Red Hook.
Anyway, back to the menu:
Sourdough Miche and Sunflower-Rye Loaves from Bien Cuit Bakery
Flaky Ramp Tart
Mixed Baby Green Salad with Candied Walnuts and Broccoli Raab Flowers
Roasted Tarragon and Preserved Lemon Chicken
Thyme and Garlic Roasted Carrots
Grilled Vegetables: Radicchio, Asparagus, Favas, Baby Garlic
Dessert: Lemon Curd Meringues, Rhubarb Pie and Rich Chocolate Tart
(paired with Grapefruit-Champagne Sorbet, Fresh Mint Ice Cream & Orange Cardamom Sorbet)