The Next Generation

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    Future Chefs’ mission is to prepare motivated youth for high quality early employment and post secondary educational opportunities in the culinary field.

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April 29, 2010


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Okay last week, I was envious of your morel mushrooms. This week it's the fiddlehead ferns. I wish we had those here, somewhere! I've only had them once or twice, when traveling in the Spring. I am looking forward to our first Farmer's Market this weekend. Maybe just maybe someone will have morels. I better get there early :)

T.W. Barritt at Culinary Types

I love the "look" of fiddleheads, although I can't say I've actually eaten them much, except pureed in a soup once served to me in Burgundy. I like the natural look of the plate.

Lydia (The Perfect Pantry)

I was driving along near my house yesterday and saw some fiddleheads by the roadside. Nearly stopped to pick some (of course they were on someone's property, so I didn't). I was introduced to fiddleheads years ago by Tony's Produce, a wonder greengrocer who used to be in Boston's South End. Tony was Greek, so his recommendation for cooking them was olive oil, garlic and a squeeze of lemon.

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