Spring Fever
Forced to make due with root vegetables and shipped-in produce much of the year, Chicago chefs love spring. Twelve chefs write their love letters to the season.
Forced to make due with root vegetables and shipped-in produce for much of the year, Chicago chefs love spring. During the short, intermittent season, they shake down their farmers for all they’re worth and preserve everything to hoard into winter. They R&D with the shipped stuff so they don’t miss a minute of serving plump stalks of asparagus and just-plucked-from-the-forest morels. They fortify their flavors by using the same ingredient in multiple ways on the plate, and during our visits in April through June, they served some of the most spring-forward dishes we’ve seen. But the heart wants what the heart wants, so we asked these chefs to write their love letters to their most fleeting time of year.