Strawberries are the luscious start to spring and summer's bounty of gorgeous, juicy fruit. Chefs greet their arrival with creative juices flowing.
"I'm not sure if there is a more luxurious fruit than a strawberry. Who can resist strawberries and champagne, strawberries and chocolate (or) strawberries and very vanilla whipped cream?" said chef Todd Richards of the Cafe at the Ritz-Carlton Buckhead.
This recipe was created by Richards, who finds that using medium strawberries instead of large ones gives the syrup a more concentrated flavor.
This is the second year the salad has been on the menu at the cafe; Richards finds his clients enjoy the salad for breakfast in place of a regular fruit plate.
In the photo, the salad is garnished with tiny basil leaves and peanut brittle.
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