May is the New April

The history of cooking seasonally is as old as the seasons themselves. Don’t be fooled by marketing terms like “Fresh” and “Seasonal.” You’ll get smirks of bewilderment from well-seasoned chefs. Especially European chefs, or more so Nona’s. It’s obvious. Those are gimmes. It is what it is, and what it is is you cook what’s available when it’s available. Meaning when you see a tomato salad in April at a “farm-to-table” spot, it usually means they’ve flown it first-class from California, Mexico, or bought it out of a hydroponic hot house. We prefer to eat in real time as the season truly dictates and you don’t need a weatherman to tell you which way the wind is blowing; the climate itsa’ changin’; and we’ve chosen to embrace and accept the change at Antique and create and innovate from the produce that is truly available. We’ll post and keep you posted as to what we’re vibin’ on and keep you in sync with what Northeast is truly offering.

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Have you ever eaten fruit or vegetables ripe, right off a tree in California? You could cry it’s so good. A Georgia peach eaten in Georgia, in season, will keep it on your mind like a Gregg Allman riff, making it your benchmark for sweet licks, and set you on a hard core quest for perfect stone fruit. Ever craved the warm breezes of spring in the last days of a northeast winter, and pondered the produce you’d simply slice, salt & serve with a splash of olive oil only to be shattered as the mercury needle scratched down across the sweet and sunny song in your head, stopping the music making us sit like wall flowers at the ball waiting for the ground to thaw.

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You’ll be begging for tomatoes as you tire of peas, plums will be passé as watermelon sweetens, lettuces will leave us wilted as the summer sun of August brings in beautiful blackberries. And as the days begin to shorten, once the last wild blueberries begin to chill on the bushes in Maine, our inner clocks will begin to crave braises, roots, and autumnal longings will call for deeper flavors of spiced squash, and ciders.

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And so goes the cycle of seasons. Our bodies are set to the timing of local eats! It’s all planned perfectly. Enjoy the moment.

Follow our instagram for what’s fresh and available and drop in for a taste before it’s gone!

Written by Chef Paul Gerard. 

Chef Paul Gerard went from hidden gems in The French Quarter to popular underground Brooklyn joints and then international-cool corporate houses. Chef Paul opened his first restaurant in ‘13, and he hasn’t stopped since.