Spring Recipes From Michelin-Rated Madera Restaurant, At The Rosewood Sand Hill

By Chef Peter Rudolph | March 01, 2016
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Recipes by Executive Chef Peter Rudolph with local wine pairings by Wine Director Paul Mekis

“Spring always brings rich new flavors that are bright and fresh—including wild allium, the first peas and pea tendrils of spring, and the first asparagus that is so skinny and tender yet delicious. Madera’s menu will jump into spring this year with these exciting flavors accentuated by the highs of pickled vegetables and young fruits as well as the deep umami flavors of mushrooms and smoke. We always look forward to the beginning of a new season and this year promises to be vibrant and inspired.”


    -Chef Peter Rudolph

Article from Edible Silicon Valley at http://ediblesiliconvalley.ediblecommunities.com/recipes/spring-recipes-michelin-rated-madera-restaurant-rosewood-sand-hill
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