Spring Cravings

The Spring season brings about lots of changes to the land and on the menus. As wild foliage comes to life and garden rows swell with new growth, we begin to crave lighter, brighter dishes for nourishment – and enjoyment! Executive Chef Josh Feathers thinks this natural cycle is based in instinct and what aligns us with the cycles of the natural world, both plants and animals.

Why do you think we often gravitate toward lighter, crispier dishes in the Spring and Summer?
I think it has to do with ecology. I see it in nature when I’m in the woods observing animals. It’s really just the natural course that wildlife follows also. You’re emerging from a dormant Winter into Spring, and you see all the vibrant growth that is springing up from the trees and the ground. It awakens your senses to what is coming with the season.

On a basic level of how humans and animals experience the seasons: warmer weather is creeping in so there’s not necessarily this yearning from our system to ingest heavier, heartier foods. A larger intake of carbohydrates creates more energy and heat for the body, so if you’re in a hot environment, you simply don’t want to consume something that will create more heat. We still have those instincts. We’ve evolved, of course, and we’ll still eat any dish that sounds good in the moment regardless of temperature, but that’s where it comes from.

What do you think our shift in cravings means for our connection to what's happening with the land/earth around us?
You’re going to naturally be drawn to the new options each season provides. As Spring plants begin to show in the Garden, they have these bright, vibrant colors, and we haven’t seen green in months. It’s a literal transition from the oranges and browns of Fall and Winter to this really visual display of flavor opportunity. So, it naturally brings forward those cravings.

There is also a natural increased water intake from certain foods. You’re warm, and your body wants to stay hydrated. So, you’re naturally contributing to that by enjoying the water content that comes with enjoying fresh vegetables and fruits.

How do you think about shifting your menu items to lighter and often even cooler dishes as the season warms?
I don’t think about it from a temperature standpoint. There will be hot dishes all year, of course. It’s more about creating balance. One of our recurring seasonal dishes, for example, pairs hot fish with a cool salad. It incorporates seared fish with a blanched, room temperature green bean salad tossed with vinaigrette and herbs. I also love to use Greek yogurt with fish, because you get the brightness you want from tartar sauce, but it’s creamier and lighter than a mayonnaise-based sauce. We also make a fermented pepper sauce, but instead of hot peppers, we use sweet banana peppers so it’s creates this nice, bright, sour, sweet dressing. Again, it’s all about the balance. We serve a semi-warm plate, cooked but not steaming, that guests enjoy no matter how hot it is outside. Food doesn’t have to be raw and cold to satisfy seasonal cravings, but those elements also have their place.

Even with our signature fried chicken, I’ll adjust to do something like a succotash salad with it. We try to create balance and nuance, acknowledging that people will always enjoy certain items no matter what time of year it is.

What foods do you find yourself craving for refreshment in warmer seasons? What are your favorite warm season ingredients?
I like having a colorful variety of vegetables. I’m often eating pounds of cucumbers a week at home. When I’m with my family, we think about meals that don’t create heat inside the house. So, I’m not long-roasting chicken in the oven. I’m going out to the grill to cook that chicken and making a cucumber and tomato salad for a side.

At the Main House, there are only so many spots on a menu. So, we have to figure out which vegetables are the focal point and which are playing a smaller role, dividing the produce in such a way that it’s enjoyed and highlighted in season. It’s not necessarily about using an ingredient because it’s available. It’s more important to use it when it’s at its best.

Temperature tip! We’re often inclined to place a cool towel on our head when we feel overheated. But the best way to help regulate your body temperature is by adjusting the temperature of your hands and feet. If you’re hot, placing your hands and feet in cool water will help signal your body that you need to cool down. Similarly, holding a cold drink in your hand can send those same messages to your body. So, when you’re enjoying a meal at the Main House Veranda this Spring and Summer – or outside at your home – enjoy the sensation of holding a cool glass of water, iced tea or your favorite mocktail.