How does Jay Swift come up with his menus?

The menus are market-driven, more or less, and seasonal-driven. We try to make them around what we know is going to be available for the duration of the menu — what’s going to be freshest and, as much as possible, sourced the way we like. In the fall, you have vegetables like Brussels sprouts, cabbages and root vegetables — parsnips, turnips, rutabagas — and all the stuff you associate with fall harvest; we’ll use those ingredients and work around that. In summer, we’ll use tomatoes, asparagus and legumes and make the menu around that. So it’s pretty much harvest-driven, if you will; although some things you have year-round.

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