Answers from Our Experts (1)
Both consulting chef Jason Atherton and head chef Scott Melvin at Table No. 1 by Jason Atherton strongly support the use of seasonal, local ingredients — from vegetables and fruits to seafood. (Think local, organic chicken and pork cooked with seasonal garnishes and techniques.) The menu at Table No. 1 changes as often as every two weeks in order to incorporate the freshest ingredients found on the market. “The soul of a restaurant is not the celebrity chef but the freshest local produce,” says Atherton. Even the dessert menu is updated with seasonal ingredients. Pastry chef Kim Lyle frequently changes her offering of sweets to include various fruits as they come into season throughout the year.