March 26, 2014
Kristen Robinson of The International Culinary School at The Art Institute of Washington enjoys combining the bold flavors of fennel and grapefruit to create spring salads.
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Chefs Discuss Spring Vegetables
When Dara Yaffe Lyubinsky was growing up in Potomac she always enjoyed cooking, whether it was with her family and friends, or for her synagogue. Today, she’s passionate about cooking fresh, seasonal meals. Lyubinsky, like many chefs and culinary enthusiasts, is looking forward to strolling through farmers markets and creating fanciful spring dishes with the season’s freshest bounty, especially as she prepares to return to D.C. from New York. However, she and other chefs are making the most of the available spring produce even if warm weather seems a like a distant dream. “Since it’s still so chilly outside, and the forecast is still calling for snow, we’re incorporating some of spring’s newest produce into some heartier, cold weather dishes,” said Lyubinsky, a professional personal chef and the owner of Tastes Like More Personal Chef Service (www.tasteslikemoreDC.com), a boutique culinary service. She’s also a graduate of the Institute of Culinary Education and the University of Maryland, as well as a 2001 graduate of Thomas S. Wootton High School in Rockville.
New Food for Spring
When Dara Yaffe Lyubinsky was growing up in Potomac she always enjoyed cooking, whether it was with her family and friends, or for her synagogue. Today, she’s passionate about cooking fresh, seasonal meals. Lyubinsky, like many chefs and culinary enthusiasts, is looking forward to strolling through farmers markets and creating fanciful spring dishes with the season’s freshest bounty, especially as she prepares to return to D.C. from New York. However, she and other chefs are making the most of the available spring produce even if warm weather seems a like a distant dream.
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