Now that the rain has filled our reservoirs, sunshine will fill our mind and soul for the next few months. The farmers’ markets will be overflowing with fresh fruits and vegetables that are ripe from the time they were picked. Restaurants will have new and whimsical items on the menu that captivate the season we bask in.
I’m excited for this summer at Chefs’ Warehouse. We’ll be offering sustainable salmon that is caught in the wild from the Northwest, shellfish that is farmed locally in the Pacific Ocean, and local cheeses, aged to perfection.
These items (and more) will have menus shine unlike any other season. It is truly great to be in the food business: experiencing each season anew, always tasting new products, and meeting the great people who procure them.