Seasonal Fresh Ingredients Shine Brightest

At ChefsGo, we know that the best flavors and dishes come from the freshest ingredients. Not only is seasonally fresh produce fresher and more flavorful, it is also more nutritious, kinder to the environment, and supports local farmers and businesses. The more beautiful and fresh the ingredient(s), the less dressing is required. All that is really needed is a good sharp knife, a cutting board, and a few simple ingredients like salt, pepper, fresh herbs and a few other items depending on what ingredients you're working with.

Here in coastal Virginia and greater Williamsburg, gardens are bursting with spring freshness right now. Cabbage, tender greens, sweet onions, strawberries, summer squash, and sweet potatoes are in peak season. Tomatoes, blueberries, corn, and peaches are right around the corner.

Strawberries are one of the sweetest fruits of spring and can perform multiple magic tricks in any dish whether drizzled with a bit of powdered sugar or shaved chocolate for dessert, simmered gently and cooled to make a compote to top vanilla ice cream, or sliced into a salad of fresh greens and spinach. The sweet/tart flavor of strawberries pairs well with fresh herbs like basil, rosemary, and mint and citrus, especially fresh orange or tangerine. To finish that simple salad, take the strawberry level one step further in a fresh vinaigrette. Start by gently mashing a few berries gently with a fork in a small bowl. Whisk in, a bit of sugar, salt and pepper, and stir in a few teaspoons of fresh orange juice, red wine vinegar, or balsamic vinegar to render the vinegraitte, slightly sweet/tart. Whisk in a bright olive oil to smooth it out, usually a ratio of about 2 parts oil to 1 part acid for fruit or mild vinegars, just enough to make the flavor dance on the palate. Dress the greens lightly with the vinaigrette, add a bit of salt and freshly ground pepper, and you have a perfectly delicious, fresh spring salad.

ChefsGO students learn the skills required to cook well in any environment, any time of the year, both in the classroom, kitchen labs, and working paid mentorships in one of our fine apprentice kitchens servicing fine dining, country clubs, or retirement living. We're taking applications now through May 28, 2021 for fall semester starting August 2, 2021. Classes are filling up. Click on the link that follows for more information and an application. https://tncc.edu/programs/chefsgo-10-workforce-credential