Luke Bergman has gone home. When we last checked in with Bergman, he was the chef de cuisine at Manhattan’s Colicchio & Sons, coming up on a decade spent cooking in New York City. Since then, the chef has decamped to his hometown of Fort Lauderdale, Florida, where he’s helping an old friend at his restaurant, Valentino.
We asked Bergman to share a spring recipe with the latest edition of the Sous Chef Series, and he delivered the most refreshing ode to the season we could have imagined: blanched asparagus covered with grapefruit “snow” made by shaving frozen grapefruit. Whimsical but not gimmicky, it’s a dead-simple recipe with a refreshing twist.
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