Highlight the Best of Spring, Thanks to Food & Wine's Best New Chefs

"Early Spring is when all the beautiful fresh fig leaves blossom. We have dozens of fig trees around the area, and we use it in multiple ways in the restaurant. It's best when used to help infuse and balance gamey meats. You can wrap meats and roast them or use them in a sachet for a braise. Even my wife, Genevieve, infuses the fresh leaves to make ice creams and custards."

Source: Sierra Prescott, Mary Costa