As the seasons change, so too do the vibrant flavors that grace our plates at Saint Marc. Our talented culinary team, led by the incomparable Justin Aprahamian, is always eager to embrace the bounty of each new season, crafting innovative dishes that capture the essence of the moment.
Honoring the Harvest
One of the guiding principles at Saint Marc is our deep reverence for the finest local ingredients. We’re incredibly fortunate to be situated in a region that boasts such an abundance of exceptional produce, meats, and artisanal products. This unwavering commitment to sourcing the very best means that our menu is in a constant state of flux, shifting and evolving to showcase the seasonal offerings at their peak.
When you dine with us, you’ll notice that the menu reads like a love letter to the land. In the height of summer, for instance, our chefs will spotlight the juiciest heirloom tomatoes, tossing them with fragrant basil, creamy burrata, and a drizzle of golden olive oil. As the leaves begin to turn, hearty root vegetables take center stage, roasted to perfection and accented with warming spices.
And let’s not forget the impact of the seasons on our bar program! Our talented mixologists are constantly dreaming up new cocktail creations that capture the essence of the moment. Picture sipping on a refreshing grapefruit-mint spritz on a sultry summer afternoon, or cozying up to a rich, spiced bourbon libation as the first chill of autumn sets in.
Learning from the Masters
The mastery of seasonal cooking is, of course, something of an art form – and at Saint Marc, we’re privileged to learn from the very best. Our executive chef, Justin Aprahamian, has honed his craft under the tutelage of renowned culinary icon Sanford D’Amato, whose legendary restaurant Sanford has long been a Midwest institution.
D’Amato’s approach to food has always been deeply rooted in seasonality and respect for ingredients. As Justin shares, “It is the philosophy of Sanford Restaurant to start with the finest possible ingredients coming from as close to home as possible, supporting local farms and artisans whenever possible. We then treat those ingredients with the utmost respect, coaxing and elevating the natural flavor to the highest possible level.”
This reverence for the seasons and local bounty has been a transformative influence on Justin’s own culinary journey. He’s carried forward D’Amato’s unwavering commitment to showcasing the best of what each season has to offer, constantly experimenting with new flavor combinations and techniques to bring out the very essence of each ingredient.
A Culinary Odyssey
Justin’s path to the top of the culinary world has been nothing short of remarkable. Drawn to the kitchen from a young age, he started honing his skills at just 12 years old, helping out with his uncle’s catering company. By 16, he had landed a job as a dishwasher at a renowned local restaurant, working his way up the ranks until he ultimately earned his degree from the Waukesha County Technical College culinary program.
His talent and drive quickly caught the eye of D’Amato, who brought the young chef on board at Sanford in the early 2000s. Under D’Amato’s mentorship, Justin continued to refine his craft, absorbing the master’s deep respect for seasonality and ingredient-driven cuisine. In the years that followed, Justin’s star continued to rise, earning him prestigious accolades like the James Beard Award for Best Chef Midwest.
And when D’Amato and his wife Angie decided to pass the torch, there was no doubt in their minds that Justin was the perfect successor to carry on their legacy. In 2012, Justin took the reins at Sanford, infusing the restaurant with his own unique vision while staying true to the core principles that had made it a Midwest institution.
Continuing the Tradition
Now, as the executive chef and co-owner of Saint Marc, Justin is continuing to push the boundaries of seasonal cooking. His menus are a veritable playground of flavors, showcasing the incredible diversity of local ingredients in innovative and unexpected ways.
Whether it’s the tender, slow-braised pork belly that melts on your tongue, or the delicate, herb-crusted halibut that flakes apart with the gentlest of forks, each dish is a testament to Justin’s unwavering commitment to honoring the seasons. And his creativity extends beyond the savory realm, with pastry chef Sarah Aprahamian crafting desserts that are equally inspired by the bounty of the moment.
As I sit down to enjoy a meal at Saint Marc, I’m struck by the palpable sense of joy and reverence that permeates the entire experience. The chefs aren’t simply preparing food – they’re telling a story, weaving together the threads of the land, the seasons, and the rich culinary traditions that have shaped this incredible region.
It’s a testament to the power of seasonal cooking, and a reminder that when we embrace the rhythms of nature, the results can be truly transcendent. So the next time you have the opportunity to dine at Saint Marc, prepare to embark on a culinary odyssey that will transport you through the ever-changing tapestry of the seasons.
Celebrating the Cycle of Life
Of course, seasonal cooking is about more than just showcasing the latest harvest. It’s a philosophical approach that acknowledges the inherent cycles of nature, celebrating the ebb and flow of life itself. As the seasons change, so too do our own needs and cravings, and the team at Saint Marc is always attuned to these subtle shifts.
In the depths of winter, for example, when the world outside is blanketed in snow, our bodies crave the warmth and comfort of hearty, soul-nourishing meals. That’s when you’ll find us indulging in velvety root vegetable soups, rich, slow-braised meats, and decadent, spice-infused desserts – all designed to soothe the spirit and nourish the body.
But as spring arrives, bringing with it a burst of new life, our palates begin to yearn for something lighter and more vibrant. Suddenly, we find ourselves drawn to the bright, herbaceous flavors of freshly foraged greens, the crisp, juicy acidity of just-picked fruits, and the delicate, floral notes of seasonal blooms. It’s a culinary renaissance, a celebration of the earth’s eternal renewal.
And the cycle continues, with each season ushering in its own unique delights. Summer brings the unbridled joy of sun-ripened tomatoes, sweet corn, and juicy stone fruits, while autumn sees the return of hearty root vegetables, earthy mushrooms, and the warm, spicy aromas of baking pies and cakes.
The Art of Adaptation
Embracing this seasonal ebb and flow requires a certain level of adaptability – both in the kitchen and at the table. As the months turn, our chefs must constantly reimagine their menus, letting go of beloved dishes and welcoming new culinary inspirations. It’s a dance of creativity and responsiveness, a never-ending pursuit of perfection.
And for us diners, it means being open to the element of surprise. We may come in craving a certain dish, only to find that it’s been retired for the season. But that’s part of the magic of seasonal cooking – the thrill of discovering something new, of being delighted by an unexpected flavor combination or a cutting-edge technique.
It’s a humbling reminder that we’re not the masters of our culinary universe, but rather humble participants in a much grander symphony. The land, the weather, the cycles of nature – these are the true conductors, and our role is to listen, to learn, and to savor the ever-changing melody.
The Rewards of Patience
Of course, this commitment to seasonality isn’t always an easy path to follow. There are times when the weather doesn’t cooperate, or when a particular crop fails, forcing the team at Saint Marc to adapt and improvise. But it’s in these moments of challenge that the true artistry shines through.
Justin Aprahamian and his crew have cultivated an almost intuitive understanding of the land, anticipating the ebbs and flows of nature and devising innovative strategies to work with what’s available. They might turn to preserved ingredients, like house-canned tomatoes or fermented vegetables, to carry the flavors of summer well into the colder months. Or they might seek out lesser-known regional specialties, shining a spotlight on the unsung heroes of the local food system.
And for us diners, the rewards of this patient, adaptive approach are immeasurable. Each meal becomes a unique, once-in-a-lifetime experience, a fleeting snapshot of nature’s ever-changing beauty. We may never taste the same dish twice, but that’s part of the thrill – the knowledge that we’re savoring something truly special, something that may never be replicated.
A Culinary Journey
As I leave Saint Marc, my senses still buzzing with the vibrant flavors of the season, I can’t help but feel a profound sense of gratitude. This isn’t just a restaurant – it’s a living, breathing embodiment of the land, a testament to the incredible bounty that surrounds us. And in the capable hands of Justin Aprahamian and his team, it’s a culinary journey unlike any other.
So the next time you find yourself craving a truly transcendent dining experience, I encourage you to venture to Saint Marc. Prepare to be surprised, delighted, and perhaps even a little awed by the power of seasonal cooking. Because when you embrace the rhythms of nature, the rewards are truly boundless.
