Spring on Long Island is perhaps the most exciting season of all. It denotes the beginning of a bountiful harvest of fresh, mouthwatering produce that feels long overdue after New York’s seemingly everlasting winters. Spring peas, onions, asparagus, artichokes, rhubarb and so many more are welcomed back with enthusiasm. Chefs Erik and John have reconnected with their old friends as they roll out fresh pastas such as porcini cavatelli with a ragout of crescent farm duck, sweet peas, caramelized spring onions, roasted mushrooms, and shaved pecorino romano cheese and fettuccine with roasted asparagus & fennel, grana padano, black pepper, and asparagus butter. The beautiful colors of spring are livening up our kitchen and are a delightful foreshadowing of the vibrancy of summer.