Chef Tanner Marino

Spanish food lends itself to a gathering of people,” says chef Marino. “Dishes are quick and easy, seasonal and fresh. It’s not a chore to make a nice spread for a group. Spring is all about eating outside, it’s not cold and yet it’s not the heat of summer.”

Chef says it’s a season to think about using peas, ham, strawberries, spring onions and leeks, the end of mushroom season and a time to plant tomatoes. Marino partners with Mission Grape Co. to source farmer-grown and biodynamic wine for Village Kitchen. “I really like Spanish wine for its light acidity,” Marino says. “It goes well with the tomato but also can cut the richness of the croquettas.”

Source: atHome Spring 2022

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