As a Midwesterner, I cherish good weather–the sun, light, flowers and leafy trees. I love farmer’s markets with fresh produce.
This season, when I shop the markets, I’ll tuck a copy of Regina’s Seasonal Table in my canvas bag.
Written by Indy-based chef and restauranteur, Regina Mehallick:
“Regina’s Seasonal Table focuses on Midwestern USA’s bounty and recognizes the joys of eating seasonally. The 124-page book includes more than 100 beautiful photos and four seasons’ worth of good eating geared toward the home cook. Recipes include Indiana watermelon with prosciutto de Parma and Gorgonzola; Seared beef tenderloin bruschetta with roasted peppers and red onions on Asiago bread and arugula salad; and Ruby red trout with wild rice succotash and Pernod sauce.”
Usually, I don’t like or recommend cookbooks by chefs, but this cookbook is different. Although the recipes are for restaurant-quality presentations, Regina Mehalick speaks to the home cook.
Perhaps it’s because she didn’t start out in a commercial kitchen. She cooked at home for her husband and family, then went to culinary school. Perhaps it’s because she cooked professionally and studied in England and Scotland where in she learned to appreciate balance on the plate.
The instructions are straightforward and homey. As implied in the title, the recipes are organized by seasons, starting with Spring. Chef Mehallick is respectful of her audience and doesn’t overload home cooks with recipes requiring excessive numbers of ingredients.
Chef Mehallick came to Indy in 2000 and opened her restaurant, RBistro, in 2001. It was a dark time in Indy’s food scene and she was a leader, promoting seasonal, local cuisine.
Now she’s graced us with a beautiful, practical cookbook using our food and our ingredients.