Spring is in the air, and for chefs, that means fresh, vibrant ingredients are back in season. From crisp sugar snap peas to sweet, colorful beets, spring produce brings a burst of brightness and creativity to the kitchen in the hands of skilled culinary masters. Three local chefs—Adam Ross of LOMA, Patrick Bailey of The Farm, and Matt Harris of Tupelo—are showcasing spring’s bounty in their dishes. Here’s a look at how they’re bringing the season to life.
Adam Ross, LOMA
At LOMA, chef/owner Adam Ross is known for his connection to the land and its offerings. He’s letting the season’s most delicate flavors shine this spring with his wood-fired roasted rack of lamb sourced from Delta, Utah, with in-house preserved lemons and a spring pea pesto basmati rice with charred artichoke hearts and a local goat cheese cream.
“This is a new dish on the menu, working off of spring vegetables,” Ross explains. “It will be a bright, hearty dish. I like to change up the menu seasonally; it keeps the team fresh, keeps you interested, keeps those creative juices going.”
At both of Ross’ restaurants, Twisted Fern and LOMA, Ross aspires to introduce new dishes every season, keeping the menu fresh and creative for both the employees and the customers. “We want the customers to continue to be interested in what we are doing and to give them something to look forward to when there’s a new season.”
Patrick Bailey, The Farm
Over at The Farm in Canyons Village, senior executive chef for hospitality at Canyons Village, Patrick Bailey, is crafting dishes that balance rustic charm with refined flavor. His standout this season? Scottish Salmon with baby arugula, golden beets, grapefruit, watermelon radish, chevre, and a citrus vinaigrette.
“In spring, I like to create ‘light’ dishes,” Bailey says. “In the winter, we focus more on heavier dishes as people are coming off the mountain, so first thing in spring, we look for fresher food using spring greens and vegetables. We also pivot a bit more towards fish.”
As a seasonal restaurant, The Farm menu changes throughout the year, so watch for specials to introduce many seasonal items as they arrive. “It’s fun to keep mixing up the menu, but overall, I enjoy anticipating what guests are craving. As we get into March and April, our salads start picking up, and we bring on salmon and cod,” he continues. “At The Farm, we really try to have an elevated but approachable menu; this season, you’ll see our menu become a bit more ‘starter’ heavy.”
Matt Harris, Tupelo
For Chef Matt Harris of Tupelo, spring is the perfect season to celebrate farm-to-table cooking with elegance. One of his favorite dishes is a shredded endive salad with snap peas, beets, asparagus, and parmesan topped with a lemon dressing.
“We go pea, carrot, and beet crazy in the spring, all the stuff that is popping out of the ground,” Harris explains. “The spring menu is driven by anything I get ahold of that is green.”
Harris, a long-standing advocate for sustainable practices, either grows his seasonal vegetables at their farm himself or works closely with local growers like Gracie’s Farm and Rustling Aspen to source items such as sugar snap peas and radishes. “I like to do a simple whipped French butter radish dish seasoned and marinated in lemon juice and olive oil. That is all there is to it.”
Harris has a tip for all the home cooks looking to add some spring seasonal items to their repertoire: “Keep it fresh; you don’t always have to cook these vegetables. I leave a lot of the spring pea ideas raw. Let that snap of spring come out in the flavor and texture.”
