Rediscovering the Snow Pea: A Tender Triumph of Spring

At the Culinary Vegetable Institute, we're always in pursuit of ingredients that embody seasonality and versatility. Few vegetables capture the feeling of spring quite like peas—and among them, the petite snow pea.

Peas have a way of instantly evoking a time and place. That first bite of a just-picked pea—crisp, sweet, grassy—brings with it the memory of gardens waking up. And yet, for years, peas have been overlooked, overshadowed by their canned and overcooked past. But today, that narrative is changing.

We’re in the midst of a pea renaissance.

Chefs—from cocktail bars to banquet halls to fine dining rooms—lets redicover not just the pea itself, but the entire plant: the blooms, tendrils, seeds, and leaves.

Bar

Muddled pea tendril, lime, white rum, and a floating snow pea for garnish.A spring-forward cocktail that’s as refreshing as it is memorable.

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Fine Dining

White lamb, mint, snow peas, and fresh pea tendrils. A seasonal dish where the vibrancy of the snow pea balances the richness of the lamb.

Banquet

Crispy rice, kewpie mayo, bonito flakes, and a fresh snow pea for crunch and color. A playful and craveable bite with visual appeal and bright flavor.

Let’s reclaim the pea. Let’s celebrate it in its fullness—tender, fresh, and full of potential.

In season now at The Chef’s Garden. Ready to inspire your next dish or cocktail.