New on the Menu: Morels and Creole tomatoes
5 Slides
Creole tomato salad at JunebugRandy Schmidt
It’s Creole tomato season in Louisiana, and Kyle Focken, chef of Junebug in New Orleans, is celebrating it with a salad of the tomatoes dressed with ramp caramel ther seasonal elements.
Flour Moon, a bagel shop in the same city, is marking the season by offering an open-faced sandwich with the tomatoes and a northern Italian tuna sauce.
It’s morel season in the Northeast, and at The Maker Hotel in Hudson, N.Y., chef Jonas Offenbach is stuffing them, poaching them, and serving them with other seasonal produce.
In New York City, at the Chelsea Hotel, Arturo Nunez is serving morels with gnocchi that’s made with seasonal ramps and nettles.
It’s always the season for a cocktail, especially in New Orleans, and at Charles & Julia, which recently opened at the Hotel Perle downtown, beverage director Ally O’Keefe is fat washing bourbon with pistachio oil and making an herbaceous drink with it.
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