Some of the fruits and vegetables that are in season for April include:
- Arugula (Rocket)
- Dandelion greens
- Fava Beans
- Fiddlehead Fern
- Leeks (end of season)
- Lettuce (leaf and head)
- Morel Mushrooms
- Sweet Onions
“We wanted to express our sincerest gratitude and appreciation for your partnership on last night’s Sephora 5th Avenue opening event, as well as the Short Hills event a few weeks back. The quality of your work and your impeccable service only enhanced the overall experience for the VIP guests in such a great way. It was, as always, a true pleasure to work with you, and we are looking forward to another successful Hamptons season that is fast approaching!
“Thank you again for all your help. Everything was wonderful, as always, and our team really enjoyed the night. One of our co-founders actually showed up for the first time in about 7 years and commented how great it all was! Thank you again to you and the team for another success!
We look forward to another great event next year!”
“All went extremely well. Everyone really enjoyed the food – I can’t get over how delicious that popcorn is.
Additionally, your staff was so on top of everything. They really did a phenomenal job.
1 cup brown sugar
½ cup granulated sugar
¾ cup unsalted butter, melted
1 egg yolk
2 tablespoons light or dark corn syrup (totally optional, but adds a touch of chewiness that I like)
3 teaspoons vanilla extract
2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
2 cups chopped chocolate or chocolate chips
1 cup roughly chopped walnuts
1. Preheat your oven to 350° degrees F. Add your brown sugar and granulated sugar to the bowl of your mixer. Melt your butter in a microwave-safe bowl, then add it to your sugar. Beat for 3 minutes or so, until well combined – the mixture should look like wet sand. Add in your egg, beat fully, then add in your egg yolk, and beat until fully incorporated. Scrape down the sides of your bowl. Beat in your your corn syrup (if using) and vanilla.
2. In a medium-sized bowl, whisk together your flour, baking soda, and salt. Add half of the flour mixture to your dough, beat to combine, then add in the rest, and beat to combine, being careful not to over-mix your dough. Fold in your chocolate and walnuts.
3. Roll your dough into 2-tablespoon sized balls and place them about 2 inches apart on parchment-lined baking sheets. Bake for 11-13 minutes or so, until golden and mostly set but not browned. Allow the cookies to cool slightly on your baking sheets for 5 minutes or so, before moving them to another surface to cool completely. These will keep well, covered in an airtight container, at room temperature, for up to 5 days. These cookies will also freeze well for up to 3 months.
Recipe originally posted on Munchies.com.