January 2008

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These recipes from north and south give interesting insight on how chefs across the country address seasonality. Chef Bill Kim’s piquant togarashi-spiked apples carry the right amount of heat for a freezing winter in Chicago, but what about South Florida, where diners consider a 65 degree day to be frigid?

Winter vegetables certainly are available at Chef Adam Gottlieb’s local greenmarket in Palm Beach, and while his clientele does not demand (or necessarily expect) to see a winter menu, he sticks to his seasonal instinct, changing the sixteen-dish menu weekly because “it’s all about what’s good, right now.”

Find a Recipe with seasonal ingredients:

Collard Greens
Chef John Suley of Café Joley – Boca Raton, FL

Winter Squash
Chef Adam Gottlieb of Palm Beach Yacht Club – Palm Beach, FL

Chef Bill Kim of Le Lan – Chicago, IL

Chef Bernardo Espinel of Bistro One LR at The Ritz Carlton – South Beach, FL

Celery Root
Chef Drew Belline of Floataway Café – Atlanta, GA

Use our directory to find a Farmers’ Market nearest you!


   Published: January 2008