Springtime in the Bay Area is undoubtedly one of the best seasons. Not only is winter over; the cherry blossoms are in full bloom, the sun is shining, the days are longer (aka enjoy that tiny patio or porch), the giants are playing and the produce is insane!
Well for us at Ne Timeas Restaurant Group, some of the best parts of spring are reflected in the produce; Produce like, asparagus, avocado, celery, fava beans, peas, green garlic, kohlrabi & strawberries, to name a few. We are so fortunate at Flour+Water, Central Kitchen & Salumeria to have access to the seasonal bounty available in California. Our chefs take inspiration from their weekly trips to the farmer’s market and visiting the farms that supply our restaurants. Here are a few of our favorite menu items from the past month at Flour+Water that were all inspired by the season. Scroll over each image to find more details about the dish.
Squid ink tortelletti.
Orecchiette with braised lamb, taggiasca olive, anchovy & rosemary.
Taleggio scarpinocc with aceto balsamico.
Cured sardines with pickled red onion, avocado, celery & capers.
Asparagus triangoli with parmesan brodo & fine herbs.
Smoked strawberry panzanella with rhubarb & duck liver.
Antara pizza with duck confit, caramelized garlic, spigarello, chili & aceto balsamico.
Verde cappellacci dei briganti in the dough room.
Pork loin prep.
Pork agnolotti.
More agnolotti prep!
Agnolotti prep in the dough room.
Garganelle with duck polpettini & ramp pesto.
Pork raviolini with english peas & young shallots.
Focaccia bruschetta with fava beans, snow peas, mint & holymoly cheese.
Kohlrabi tortelli for Salumeria.
Tajarin bundles at Salumeria.
Asparagus triangoli with goat’s milk taleggio & parmesan brodo.
Pork agnolotti.
Asparagus triangoli.
Kohlrabi tortellini for the vegetarian tasting menu.
Baked asparagus with fava pesto & crescenza.
Lamb casonsei with whey, rhubarb & lemon thyme.
Prosciutto with herbed ricotta, pickled ramps & lavash.
Salsiccia pizza with san marzano, pork sausage, olive, calabrian chili & pecorino.
Seared trout with controne, beans, mussels, clams, fine herbs & lardo.
Buttermilk panna cotta with meyer lemon & mint.
Making squid ink corzetti in the dough room.
Making orecchiette in the dough room.
Margherita pizza with san marzano, basil, fior di latte & extra virgin olive oil.
Crispy trotter with carrot, beech mushrooms, pinenuts, & lava leaves.
Duck rillettes with preserved orange marmalade & toasted sourdough.
Herbed ricotta with lardo, artichoke, kohlrabi, cardoon & saba.
Spring lettuces with asparagus, radish, fennel, white balsamic & piave vecchio.
Campanelle with braised pork, scallion & fine herbs.
Funghi pizza.
Smoked trout with chickpeas, sultanas, celery & preserved lemon.
Whole wheat campanile with braised oxtail, taggiasca, olives, sultanas & rosemary.
Lamb raviolini with nettle pesto & pecorino romano.
Green garlic tagliarini with clams, punterelle & bone marrow.
Carrot cake with mascarpone, citrus & creme fraiche.
Nocino gelato with crostoli & candied walnuts.
Spinach & lamb raviolini.
Post & Photos by Asta Karalis
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