After a long winter, there’s nothing quite like that first lunch at a downtown sidewalk café or the inaugural al fresco dinner of the season overlooking Grand Traverse Bay. Restaurateurs are excited for the growing season to begin so they can start working their magic with locally sourced fruits and vegetables.
Morel mushrooms are the elusive gems found in the area woods each spring, and local chefs use them to create every kind of edible masterpiece you can imagine.
Asparagus is another spring favorite ingredient. These tender green shoots find their way in appetizers, salads, soups and even as the Main Event at the village of Empire's annual Asparagus Festival in May.