Bada bing, bada boom!
May/June 2009 California Country magazine
By Tracy Sellers
This May and June, cherries are in season and ripe for the cooking.
Red, ripe and ready to eat, California Bing cherries are perfect for snacking right out of hand. But for those who want a little more adventure with one of the first fruits of spring, there’s a wide range of delicious, healthy and easy-to-make recipes that incorporate cherries into the mix.
“Cherries are probably best known for being used in desserts, but here you’d be surprised at how many ways we can use them,” said Emily Luchetti, pastry chef at the newly opened Waterbar in San Francisco.
With so many dining options in San Francisco, Waterbar has garnered rave reviews in recent months as they have taken the “surf and turf” concept to new levels, in part by incorporating fresh, local ingredients along with perennial favorites.
Chefs Luke Meredith and Spencer Plaut concentrate on a seafood-heavy menu, but relish the fact that they also get to work with a lot of great local produce—like cherries.
“Here in the Bay Area, we do feel a little spoiled because we have so many wonderful ingredients to work with no matter what time of year it is,” Meredith said.
And since the California cherry season is short, there’s no time like the present to load your proverbial cherry bowls to the brim and enjoy the fruits of the season.