The Ides of Spring will soon be upon us. Yippee! I love spring. Growing up in Minnesota, it has always been the most welcomed season for me.

The daffodils started blooming in my garden mid-February, and the asparagus is coming along but isn't quite ready yet. We are getting California asparagus, spring garlic and leeks in the restaurants, soon to be followed by ramps.

Mustards Grill will feature seasonal delights like these plus fava beans and more all month. While you're here, be sure to try Chef Michael's house made all-short rib meat hot dogs. He has perfected them, smoking the meat and serving the franks on tender buns. They rock! (Did you know June 16th, 2013 marks 30 years since we opened the doors at Mustards? Look for a celebration countdown with 30 days of birthday cakes starting in mid-May.)

Every Wednesday and Thursday this month at Cindy's Backstreet, we're celebrating spring menus from Italy and France for Supper Club. 3 courses for $33, or a la carte. How can you miss these pleasures?

We have a passing of the whisk at CP's Wood Grill. Darren McRonald, who has worked with me for almost three years, is leaving to pursue new opportunities. We will miss him and wish him the best. Greg Stillman, a talented chef who has been with the Patina Group in So. Cal. for years, is taking the helm. (Greg did a stint at Pinot Blanc years ago, so he's no stranger to the kitchen that's now CP's.) Please visit soon, taste the new menu items, and welcome Greg to CP's! Last chance: 15% off for locals every Wednesday and Sunday ends March 17th.

All three restaurants will feature festive St. Patrick's Day menus (Sunday, March 17th). Find them here and join the party: Mustards Grill, Cindy's Backstreet Kitchen, CP's Wood Grill.

Chef Jeff Rogers and I have been cooking up a storm to find just the right dishes for Cindy's Waterfront at the Monterey Bay Aquarium which opens in late April. Look for artichoke and fontina pizza, polenta fries with marinara sauce (also available during happy hour at Cindy's Backstreet Kitchen), flatbread with shaved asparagus, ricotta and Meyer lemon zest (also available during happy hour at CP's Wood Grill), and a hearty short rib Shepherd's Pie for those cool, gray Monterey days.

The Aquarium's three-day culinary celebration, Cooking for Solutions, takes place May 17-19th. Jeff and I will be there as host chefs and on Saturday May 18th; we're creating "Mustards on the Beach" - a delectable wine lunch with Suzanne Groth of Groth Vineyards. Please register early as this glorious weekend of events sells out quickly.

Spring forward!

P.S. John and I just returned from New York where we were invited to create a special dinner for the Napa Valley Vintners. We had wonderful meals at Ichimura at Brushstroke and Union Square Cafe, where Carmen Quagliata is chef and partner. You might remember Carmen from his days working for me at Tra Vigne. He is a gem. Be sure to visit his restaurant and say hello next time you're back east.