Chattanooga Chuck, the city’s most famous weather-predicting whistle pig, recently forecasted an early spring. If Cleveland’s Bald Headed Bistro is any indicator, it looks like he was right. Spring will arrive early this year: March 3, to be exact. That is when the bistro will roll out its new spring menu, showcasing all the bright and light seasonal flavors of the Southeast.
“Cool weather allows for great greens and lettuces,” said Executive Chef Eric Fulkerson.
This year, he will be sourcing lettuce from North Georgia’s Lee and Gordon Greens, which is featured in recipes such as the new spring salad comprising house-made pancetta, local soft-boiled egg, seven-grain croutons and smoked chili vinaigrette.
Other family farm-sourced ingredients include baby carrots, radishes, asparagus and dandelion greens. Like kale, dandelion greens are considered a trendy superfood and may make an appearance in any one of Bald Headed’s fresh new recipes.
Other spring-inspired plates are the porchetta served with Sea Island peas, baby carrots, spring herb salad and Harissa, and the lobster carbonara, made with sautéed Maine lobster, braised pork belly, English peas, heirloom tomatoes and white wine butter sauce served over spaghetti. The lobster was a huge hit on the menu last year, said Eric, and its return is hugely anticipated.