Ambassador Chefs from the 2017 Greenwich Wine + Food Festival shared their favorite vegetables in our July/August issue. Hereโs what they make with themโand how you can recreate them at home.
Debra Ponzek
Aux Dรฉlices
Corn
โI love pairing corn in a salad with sweet lobster, purรฉeing it into a rich velvety soup, or grilling it and enjoying with lots of butter and salt!โ
Recipe: Sweet Corn Pudding (Click to download)
Nadia Ramsey
Mรฉli-Mรฉlo Catering
Belgian Endive
โThey have such an elegant appeal about them and are delightfully delicious, with hollandaise sauce or butter and parsley.”
Recipe: Belgian Endive Wrapped in Ham with Mornay Sauce (Click to download)
Bill Taibe
The Whelk
Sweet Green Peas
โOnce the seasons starts we will have fresh beans all over our menus. They are great griddled, fried, simply blanched in salted water, or raw with a light dressing.โ
Recipe: Blistered Snap Peas with Ramp Bulb Pickles (Click to download)
The Dessertist
Croton-on-Hudson
Avocado
โNot only is it an appetizer, it can be used in main dishes and salads, and on toast.โ
Recipe: Guacamole (Click to download)
Rui Correia
Douro and Gaia
Corn
โCorn is a childhood memory of letting me know summer is here!โ
Recipe: Grilled Dorado, Roasted Corn Cataplana and Corn Shellfish Broth (Click to download)
All photos: Shutterstock.com