Can you tell I’m excited for strawberries? Rhubarb marks the start of spring produce excitement but a few weeks later, when strawberries become available, is when I really get excited.

To kick of the start of strawberry season we put a new dessert on the menu at Birch this weekend. Olive Oil Panna Cotta, torn pieces of Poppy Seed Pound Cake, Macerated Red Strawberries, Versus Soaked Green Strawberries, Balsamic Reduction, Mascarpone Ice Cream and Strawberry Sorbet. Garnished with Sweet Pea Tendrils, Olive Oil Powder and Strawberry Dust. We made the dust from pureed strawberries, sugar and egg whites. We baked the mixture on a low temperature until dry like a chip and pulverized. It has a pretty shine to it that makes it almost like glitter. Fun!