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April 2012

Chef's Table:
A Spring Palette
Written By: 
Brys Stephens
Photographs By: 
Andrew Cebulka

Extra Virgin Oven (EVO) chef Matt Russell fills culinary canvases with local, seasonal flavors


You might not think of a neighborhood pizza joint as a spot to find seasonal produce, but at EVO, local products pervade the menu. “The farms are amazing here,” says co-owner Ricky Hacker. “And sources like GrowFood Carolina are on their way to making an even wider array of local products easier to get.”

With the first flush of spring, chef Matt Russell has put together a lineup celebrating the Lowcountry’s bounty. His menu starts with a salad. Strawberries from Ambrose Family Farm contrast with rich blue cheese, peppery arugula, and tangy pickled onions. Heirloom beets round it out with an earthy sweetness.




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