Saturday, April 28, 2007

Dishing Up Spring

I got a chance to catch up with my very busy friend Sheri Davis, who is the executive chef and owner of Dish Restaurant in the Virginia Highlands.
We were giggling like school girls in anticipation of the lovely produce that comes with this time of year. She said the strawberries grown regionally have been particularly beautiful this spring, and that she’s been enjoying the wild baby arugula brought in from local growers like Neil Taylor over at TaylOrganic Farm and other Georgia farmers and co-ops.

"In fact,” she said, “We’ve been running the strawberries and arugula as a salad special with gorgonzola from Sweet Grass Dairy, spiced pecans which also happen to be Georgia grown, and an aged-balsamic vinaigrette.”

That set my mouth a-droolin’ and I asked her about her favorite spring time ingredients. Dreamily she said, “Soft shell crabs, English peas and morel mushrooms – what a great combination that is.” A great combination that sure to be a special one night soon if it’s not tonight.

Sheri said due to the big nor’easterners and other ugly weather up north the cold water fish from the North Atlantic has been particularly gorgeous. “We’ve been getting beautiful halibut. It’s been screwing up the lobster but the fish is gorgeous,” she said, adding that the plump diver scallops and snapper have been beautiful as well.

Dish is open nightly at 5:30 p.m. and has been serving up delightful food with an always-relevant and pairing-friendly wine list for over eight years. The all-seasons patio is a fantastic place to sit and enjoy the best weather Georgia has to offer while dining on locally grown produce and watching the beautiful people of the Virginia-Highland district drift by. Call 404-897-3463 for more info and tell Sheri I sent you!