Spring Awakening

Marea features a constantly changing menu to accurately reflect the seasonal changes on the land as well as in the sea. Chef Michael White is constantly inspired by the bounty the spring season brings: "Spring is a great time for chefs!"

Fish

Soft-shell crabs: Soft-shell crabs--or moleche, as they are called in Italy--will be cooked simply and unabashed at Marea. This cold-water crustacean usually sheds its hard shell between early May and July, a prime time to be plucked from its watery home and quickly cooked before the shell begins to rebuild.

Alaskan Halibut: Alaskan or Pacific halibut season runs from May until late September. Halibut is most noted for its delicate, sweet flavor and firm, flaky meat. Low in sodium and high in protein and minerals, it is one of the largest flatfish in the sea.

Wild Alaska Salmon: Salmon season runs from May through early fall. "You can bet if Italians had these fish, they would use them," says Chef White, who can't say enough about them. "How can you pass up the first wild salmon from Alaska? They are just amazing, with an incredible high-fat content from feeding right before they go upstream."

North Carolina Shrimp: Harvested in the spring and fall, pink or spotted shrimp are North Carolina's second most abundant shrimp species. They can grow as large as 11 inches and have a maximum life span of two years.

Maine Mahogany clams: With a rich mineral flavor and high salt content, mahogany clams are ideal in pasta dishes. Golden to reddish brown in color, these hard-shell mollusks thrive in both shallow and deep waters

Produce:

Morel mushrooms: With a honeycomb appearance, morels grow in the same spots every spring, usually under ash, sycamore, dying elm, or old apple trees. Try them stuffed with shrimp sausage at Marea.

Wild Arugula: Also known as rocket, wild arugula is slightly darker than regular arugula and has a more intense flavor and a rich peppery taste. It's used widely in salads and also as a vegetable with pastas.

Controne beans: "This is a special dried bean from Campania, Italy, similar to a French white coco bean," explains Chef White. "Thin-skinned, they don't need to be soaked before they are cooked. They are absolutely delicious in seafood dishes."

Fava beans: Fava beans, or broad beans, are available for a few months each spring. More than ever, Americans are discovering their buttery textures and lovely nutty essences. They are served mashed at Marea.

Snap peas: These pod fruits known as either snap or sugar snap peas are eaten whole. "We are pureeing snap peas right now with leeks, and using them for a sauce," says Chef White.

Bronte Pistachi os: Brontes are a brilliant, emerald green nut with an intense, full fragrance, only found growing on the rugged lands of Bronte in Sicily. "These are absolutely beautiful, and I can't wait to use them," says Chef White.