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It’s the third day in a row of classic spring showers. They’ve turned everything green and lush. The apple and cherry blossoms have fallen off the trees like confetti. The doors to the studio are open, inviting all the beauty in. Our lunch today is green, too. Lots of greens. Lots of green flavors. Baby turnips and their greens, artichokes, local asparagus, fresh chives and their blossoms from the balcony herb boxes—all poached in a delicate chicken broth and drizzled with a fruity olive oil. Let it rain.

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