Artichokes and ‘nduja spread
“Artichokes are great! This is just another way to be able to enjoy sharing, and using the leaves to pick up the ’nduja spread, while the fennel salad will keep it seemingly light," says chef William Eick.
Madeira braised mushrooms
Chef Michael Hung describes this as “a wonderful California fall dish” that can be further amplified if the cook has access to a reliable source of wild mushrooms.
Salad of golden beets, English cucumber and fennel
Tasting his first fresh beet as a newcomer to California was “a revelation” to chef Michael Hung,
who describes the vegetable as earthy, sweet and versatile.
Local cremini mushroom salad
“This salad is all about the freshness of the mushrooms,” chef Mark Stark says. Because the salad is assembled right before serving, it’s important to prepare all the ingredients beforehand.
Grilled summer squash
This is a great side dish to any grilled meat or fish. The spiced yogurt is flavored with za’atar, a Middle Eastern blend of dried herbs and sesame seeds.
Grilled Brentwood corn on the cob
This is chef Mark Stark’s version of elote, the classic Mexican street food of grilled corn on the cob. “During the summer months, we are lucky to have local corn from Brentwood—some of the best eating corn in the country.”
Pat’s caprese salad
Few things scream summer like fresh tomatoes and fresh basil. Part of the joy of gardening is being able to harvest tomatoes, says gardening writer Pat Rubin. And picking basil right out of the garden, well, the aroma alone is worth it. This salad is quick and easy to make, and it can be a small side salad or big enough for an entire meal.
Roasted garlic and herb asparagus
Asparagus is one of Fabrizio Cercatore’s go-to ingredients for spring. This dish not only showcases culinary finesse but also provides a delicious opportunity for creative expression in plating and presentation.
Syracuse fingerling potatoes with macha salsa and soy pickled onions
Serve these flavorful potatoes as an accompaniment to steak or another favorite entrée. Or, do as chef Sergio Jimenez does and eat them warm or cold as a snack.
Grilled carrots with bone marrow cream sauce
Chef Sergio Jimenez added this dish to AVANT’s menu as an homage to a childhood favorite his mother made with pork, tomato sauce and carrots. “I wanted to create something very similar to that.”