Personally, Foulk said she loves raspberries, but they don’t always hold up well, so working with them can be challenging.
Strawberries and blueberries add color and a natural sweetness that balances the flavors on the plates, she said. They’re great, healthful choices that are low in calories and packed with antioxidants.
Just about every chef has one or more berry favorites.
Dolich of Park Kitchen makes a salad out of gooseberries by splitting them in half, combining them with diced cucumbers, sorrel and mint, then marinating them with gin and olive oil with cracked black pepper and a cup of cooked white beans. He grills scallops, which he puts on top.
He also makes a crème fraiche tart with loganberries and sugar served with black pepper ice cream, and he serves up marionberries with pound cake and crème fraiche.