March is a strange month. There are those days of incredible weather that bring a definite sense of optimism, but those are almost always followed by a week of frigid temperature, accompanied by snow. As we make our way into April, however, there is a more lingering optimism. Flowers begin to bloom, the birds begin to populate the area, and the days are getting longer.
April is also an exciting month for Tarragon. Just as Mother Nature makes her changes, so too will we. As a restaurant that focuses on seasonal and sustainable ingredients, it is our goal to change our menus with the season. I have been blessed with an enthusiastic team of individuals who are a true inspiration to work with, and it is their hard work and dedication that will make these menus so great.
Here is a sneak peek at one of our upcoming breakfast entrees: Eggs Benedict with a Sweet Onion and Tarragon Jam and Roasted Asparagus.
— Sous chef Bret Andreasen
We’ve taken the classic Eggs Benedict, and made it our own with a flavorful and light Sweet Onion and Tarragon Jam. Roasted asparagus, one of spring’s first fresh crops, is a perfect accompaniment to our spring twist on Eggs Benedict without hollandaise sauce.
Recipe: Sweet Onion and Tarragon Jam
- 1 Medium Yellow Onion, Small Diced
- 3 Tablespoons of Fresh Tarragon, Finely Chopped
- 1 Cup of Champagne Vinegar
- ½ Cup of Sugar
- 2 Tablespoons of Butter
Combine all of the ingredients except the butter in a sauce pot and bring to a boil. Reduce to a medium heat and cook until the liquid takes on a syrupy consistency. Add the butter and stir to incorporate. Remove from the heat and cool. Season with salt and cracked black pepper to your taste.