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|Seasons 52 debuts its new summer menu|
'Tis the Season
As the name implies, Seasons 52 transforms its menu as spring transitions to summer, then to fall and so on. With the rollout of its new summer menu came the invitation to try a few fresh offerings and wine pairings. KC Magazine editors were so enthused at the prospect, three of us came for a taste.
Here's what pleased our palates:
A gorgeous set of chilled lobster and spring spring rolls. The trio of sauces were compared to a spotlight: The green of cool salsa verde, the yellow a lemongrass sauce and a sweet-hot red chili--yowza! It's a perfectly divine way to kick-start a meal. The Master Sommelier for Seasons 52, George Miliotes, pairs this with a Hirsh Gruner Veltiliner, a delightfully crisp wine that complements Asian food very nicely.
Senior Director of Culinary, Cliff Pleau, wanted to give Seasons 52's guests a beautiful assortment of meatless bites, and the Summer Vegetarian Tasting plate delivers. He assembles what he calls the "grains of life," which is a healthful mix of farrow and quinoa with a citrus mint jicama. There's also a soft taco, savory chili relleno, cedar roasted tofu and a mango chutney. Pair this with a Honig Sauvignon Blanc and every iota of flavor becomes that much more impressive.
Meat-lovers, don't be dismayed. The Piedmontese bone-in steak with cremini mushrooms and fingerling potatoes delivers a lean, rare meat-fix that would impress anyone living in Cowtown. The Piedmontese is a rare, new breed of cattle in Nebraska that's exclusive to Seasons 52 restaurants. Even though it has 25 percent less calories, it's packed with melt-in-your-mouth flavor while staying under Seasons 52's standard of 475 calorie entrées. You have to taste it to believe it. The Markham Cellar red wine rounds out this heavenly plate.