Food for Thought
Spring brings many new things to our tables. Around the world the fava bean is one of them. A staple in Mediterranean kitchens for thousands of years it has become a unique product for the US. Not quite tasting of a bean-to me more of a nutty buttery potato – it is similar to a lima bean. There are a few growers in Maine and I cannot wait to get my hands on them. A friend just returned from vacation in New Zealand with a short stop in San Francisco where he had young favas, still in the pod, lightly battered and fried whole with an aioli. Look for these on our tapas menu in the Chart Room and in our New England succotash.
Trap Landry, Executive Chef
