Presented by Chef Jon Fortes


preserved strawberries – baby mesclun – beets - white asparagus

tart crème fraiche

Braised White Asparagus

1 lbs white asparagus

1 sprig tarragon

1 T honey

1 cup orange juice

2 T Riesling vinegar

Salt to taste

  1. Bring all ingredients to a boil, reduce heat and simmer until almost tender, cool in liquid

Strawberry Preserves

1/2 cup riesling vinegar

1 teaspoon fennel seed

1 cinnamon stick

1 teaspoon salt

1 long pepper (or crushed red pepper)

1 pint strawberry


  1. Bring the first 5 ingredients to a boil
  2. In a mason jar, add the strawberries and then cover the strawberries with ice
  3. Pour the boiling liquid over the ice and allow to cool to room temperature
  4. Keep the strawberries for 7 days