Tasting his first fresh beet as a newcomer to California was “a revelation” to chef Michael Hung, 
who describes the vegetable as earthy, sweet and versatile.

“This salad is all about the freshness of the mushrooms,” chef Mark Stark says. Because the salad is assembled right before serving, it’s important to prepare all the ingredients beforehand.

This is chef Mark Stark’s version of elote, the classic Mexican street food of grilled corn on the cob. “During the summer months, we are lucky to have local corn from Brentwood—some of the best eating corn in the country.”

This is a great side dish to any grilled meat or fish. The spiced yogurt is flavored with za’atar, a Middle Eastern blend of dried herbs and sesame seeds.

Few things scream summer like fresh tomatoes and fresh basil. Part of the joy of gardening is being able to harvest tomatoes, says gardening writer Pat Rubin. And picking basil right out of the garden, well, the aroma alone is worth it. This salad is quick and easy to make, and it can be a small side salad or big enough for an entire meal.

Asparagus is one of Fabrizio Cercatore’s go-to ingredients for spring. This dish not only showcases culinary finesse but also provides a delicious opportunity for creative expression in plating and presentation.

Chef Sergio Jimenez added this dish to AVANT’s menu as an homage to a childhood favorite his mother made with pork, tomato sauce and carrots. “I wanted to create something very similar to that.”

Charring the broccoli is a key to this dish’s popularity on AVANT’s bar menu: “Charring vegetables is probably my favorite technique,” chef Sergio Jimenez says. “Just let the natural sugars caramelize on it. Don’t be afraid to burn it.”