by Lisa A. Grimaldi | March 26, 2018
Innovative chefs are finding ways to make seasonal vegetables fresh and fun: The Adolphus's City Hall Bistro in serves up grilled yellow beets accented with tarragon-infused strained yogurt, pistachios and hibiscus, while at Wolfgang Puck Catering, arancini (Italian rice balls) are brightened with butternut squash.