Farmers markets have started, flowers are blooming, birds are singing. It must be spring. For a chef this one of the most exciting times of the year. It seams so long ago that I have tasted and served fresh leafy greens and that wild king salmon and halibut were abundant. Now spring has arrived and all of nature’s bounty is here and ahead of us. It is a great time to be a chef and an even better time to be a diner at the Cork. We have Alaskan King Salmon, Halibut , Arugula, Baby Greens, over-wintered Spinach and much more to come.
