1) I Trulli: Chef Patti Jackson - “One of my favorite dishes, Wild Striped Bass, shows the coming of Spring. This season, the bass came to the Greenmarket at the beginning of March, earlier than most other years. The sweet clam broth gives spring vegetables a terrific, deep flavor.”
2) Boqueria: Chef Seamus Mullen - "We’ve recently been featuring two or three montados, which is a small piece of bread with a savory topping, on our market menus. Our other montados include Hake Kokotxas with Piment d’Espelette and Garlic & Parsley and Confit Albacore Tuna with Guindilla Peppers and Lemon. They’re all quick, fresh and delicious tapas options, just like those you’ll find in Spain.”
3) The Pump Energy Food: Chef Nicole Garfield - “We decided to add salmon because it’s one of the best sources of lean protein out there as well as high in omega-3 fatty acids. We’re always looking to expand our menu with new options, and felt that salmon would be a natural fit.”
