The sweet subtle pop of an English pea just freed from its pod. The lush juiciness of the season’s first strawberry. The tender, vibrant, proud asparagus stalk. Spring sees some of our favorite ingredients and now that spring is in the air, it’s the perfect time to add some lighter, seasonal ingredients and dishes to your menu.
As most restaurant consultants know, creating a menu that speaks to the seasons is a great way to freshen up your fare, try new recipes or tweak guest favorites.
There are so many resources available today it would be remiss for you not to explore some spring culinary selections.
To help start the process, go to epicurious.com where you can find ideas to infuse some lighter spring offerings into your menu. Another great option is to visit a local farmer’s market and see the farm-fresh fruit and vegetable selections to gain inspiration. Realtimefarms.com is an extensive site for locating your area farmer’s markets, discovering the process from harvest to table or reading blogs straight from the farmers themselves. If searching for new recipes to add to your seasonal menu, try searching allrecipes.com for some inspiration.
You and your team don’t have to be professional restaurant consultants to plan a successful spring menu. All you need is to do some research, get inspired and get creative. Your guests will take notice!
Here are some fun ideas to get your creative juices flowing this spring:
- Bright is Best: add some colorful sliced orange, red or yellow peppers to chopped spring mix for a great-tasting and great-looking salad.
- Great Gazpacho: liven-up traditional gazpacho with celery, avocado or green grapes.
- Green Goodness: sauté spring-fresh green beans and sugar snap peas with fresh garlic for a flavorful side dish.
- Berry-Good: top frozen yogurt or ice cream with a freshly made strawberry coulis.
- Don’t Forget Beverages: infuse iced-tea or seltzer with seasonal citrus or herbs for a twist!
When it comes to finding restaurant consultants, many will find these tips to help you save costs in the long run.
