As foodies and lovers of flavor, we can do our share to welcome spring. As Mother Nature wakes up so do our cravings for things that she will be bringing in her basket.
By Chef Michael FekerSpecial to OnMilwaukee.comPublished Mar 29, 2009 at 6:24 PM
Let's wave good bye to winter and welcome spring through seasonal cooking.
We as foodies and lovers of flavor can do our share to welcome spring. As Mother Nature wakes up so do our cravings for things that she will be bringing in her basket. We can show our appreciation for flavors by focusing what is going to be plentiful, naturally rip and flavorful. That is what seasonal cooking is all about.
Of course, many ingredients are available to us through the globalization of the food markets. But I want you to have ingredients to dictate your meals not recipes. The available ingredients are what should start your creative juices flowing. So plan your meals by learning about seasonal ingredients that are available locally. And then start expanding your global knowledge.
Here are some spring vegetable and meats. I'll have a wonderful and easy recipe available for you to use these ingredients soon. First I am going to tease your culinary emotions.
Top six spring vegetables
Artichokes
Asparagus
Vidalia (Georgia) onions
Spring onions
Peas
Mustard greens
Top meat
Spring lamb
Chef Feker Born in Persia, Michael Feker realized that his calling was to be a chef and enrolled in the California Culinary Academy (CCA).
While at CCA, Chef Feker was trained in classical French style by one of the best chefs in the country, Roberto Gerometta. Later, he was chosen by Gerometta to represent the Academy aboard the Royal Viking Cruise line for a four-month around-the-world assignment. It was this experience that gave Chef Feker the ability to master his artistry while simultaneously cooking for large groups of diners.
After completing his studies at CCA, he worked at some of the best Italian restaurants in California including: Harrys Bar and Grill in San Francisco, and Los Angeles establishments such as Chianti Cucina, Locanda Veneta and Sostanza where he was executive chef. Chef Feker was also selected to work temporarily as corporate chef at Nestle Corporation while Gerometta consulted for the company internationally.
Chef Feker was named Californias Best New Chef of the Year in 1991 and Best Chef of the Year in 1993 by the California Food Writers Association (CFWA). Il Mito received a four star rating in 1994 and 1995 by the same organization. Il Mito was also named Best of L.A. by L.A. Magazine in 1992.
In 1997, Chef Feker opened his first Il Mito in Milwaukees Walkers Point neighborhood. Then, in 2006 he opened a second location in Milwaukees growing suburb of Wauwatosa. Then, in early 2008, he opened The Chef Michael Feker School of Culinary Magic adjacent to Wauwatosas Il Mito.
