In the kitchen with Daria and Jenny is Meriwether’s Restaurant Chef Earl Hook. The gang is creating a wonderfully fresh farm-to-table Everything Spring Salad with a Lemon Shallot Vinaigrette. Eat your veggies!
for summer on this first day of summer with a summer salad from mether wetters, has greens, asparagus, fava beans, here to show uses is chef earl hook. >> earl and i go way back. you and i have something in common that’s gross. >> gross, i like that. when i was growing up my mother made us try something that is sort of a delicacy, that involves shamabled eggs and something else. >> brains. >> pork brains. you loved it. >> i loved it. my mother convinced me it was a. french delicacy. >> it was delicious. >> just a random daria story. she read that in the bio. >> i did. and i thought oh, my gosh, pork brains. >> no pork brains in the saladthat today. no. i’m excited to see all this, because i’m guessing, earl, this is incredibly fresh produce,no. since meriwether’s has access to its very own farms. we do.nc over there is some of the produce we’re harvesting from the farm. we have fresh nap