its spring. its been spring for a while. its soon to be summer. so why are chefs still serving winter soups? at that, winter food? what happened to cooking seasonally and locally.
so what is it with butternut squash soup and braised short ribs in late spring?
it just doesnt make sense. come on!
be passionate about your produce, meats, location and their seasonality. cook for your guests, dont cook for yourself.