Synopsis

The Kitchen presents the definitive menu for a quintessential spring celebration, encompassing every course from start to finish. Alex Guarnaschelli begins the meal with Slow Cooked Brisket, accompanied by carrots, brown sugar, and gremolata. Katie Lee Biegel brightens the spread with Lemon Caper Deviled Eggs and Lemon Meringue Pie Cupcakes. Geoffrey Zakarian contributes a Spring Pea Salad, elevated with Jamon ham and a mustard vinaigrette – the ideal vegetable accompaniment. Jeff Mauro and his