Seasonal Ingredients and Techniques

Appears in
top 1000Culinary Artistry
Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

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Writing a restaurant menu is a process that leading chefs typically undertake seasonally—or even more frequently. “We will change the menu twice a season in order to incorporate ingredients at their peak in the late versus the early season,” says Daniel Boulud.

“I cook seasonally, so my menu changes a lot,” says Terrance Brennan. “I serve a lot more stews in the fall and winter, along with a lot more slow cooking and rustic cooking. It lightens up in the spring, and in the summer it goes really light—more geared toward fish and lighter preparations.”