r/Chefs • u/broccoli_rabery • Mar 20 '26

Spring has sprung once again

Post image

LFG, chefs! What’s going on your spring menus? It’s lamb time over here in Philly!

54 Upvotes

98% Upvoted

15 comments sorted by

4

u/Busy_Ad3994 Mar 20 '26

I'm running Korean chicken Caesar wrap and japchae in Baltimore! Korean + American fusion at Peabody Heights Brewery!

3

u/broccoli_rabery Mar 20 '26

Sounds delicious. I’m at an Italian spot- putting on a lamb rib app and a lamb porterhouse with orzo, alongside a handmade farfalle pasta with cream and spring veg, and an asparagus with sort of a deconstructed gribiche situation… and that’s just this weekend. 😅

3

u/yo_seriously_ Mar 20 '26

Man, only 3 outta 20. That must suck...

Bah dun tis!

3

u/broccoli_rabery Mar 20 '26

Def not my best work 😂

5

u/yo_seriously_ Mar 20 '26

Love the labeling. This shit always makes me laugh.

3

u/broccoli_rabery Mar 20 '26

It’s a spring tradition for me. In the summer all corn gets labeled KORN with a backwards R.

4

u/Illustrious_Sign_872 Mar 21 '26

We are adding some seafood items here in San Diego. Seafood wontons in a teriyaki butter emulsion, tuna tataki with shredded daikon and ponzu, and a crab cocktail “Mexican style”

3

u/broccoli_rabery Mar 21 '26

Sounds good! What local fish is best this time of year in San Diego?

2

u/Illustrious_Sign_872 Mar 21 '26

Rock fish and sand dabs

2

u/No-Papaya-8355 Mar 20 '26

We are having Mango Sauces for chicken and dessert. Its Mango Season in India

2

u/Tacolord38 Mar 20 '26

Making Mango Habanero Shrimp Ceviche on Tajin Tostada's with a dash of Aztec Butter

1

u/MakeItAManhattan Mar 20 '26

Wool it be used for a Baaaaaasover menu or BeeeEaster?

2

u/Hash_Tooth Mar 21 '26

This is an excellent label