Berry Season is Here to Stay

Berry season is here! Finally! Just the bright, zingy punch what we need after a winter of stews and squash. For my money, I think blueberries offer the most consistent sweetness and juiciness than any other berry. Duck, another springtime menu classic, is gorgeous when pan-roasted with blueberry reduction. Adding reconstituted ancho chilies to the blueberry reduction transforms this definitive dish into something even more imaginative and alluring.

Lamb is another popular spring item, and is perfect glazed with a blueberry, mint, and tamarind glaze. Salad dressing is a natural vehicle for blueberries, their color and inherent sweetness complimenting the acidity and salt of your favorite dressing base. Brighten up a spinach salad by serving it with a “blueberry pie” salad dressing with plenty of fresh lemon juice, olive oil, salt, pepper, granny mustard, and pureed blueberries.

And speaking of pie, dessert and breakfast cannot be forgotten (and so often the lines between them can be decadently blurred). Whether served whole on top of pancakes or as a garnish for tarts, pies, or crème brulee, or melted into a coulis to top ice cream or waffles, fresh blueberries will signal to your diners that spring is here to stay.

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.