Seasons 52: A Symphony of Seasonal Chic
Nestled in the heart of the culinary world, where the vibe is as fresh as the ingredients, Seasons 52 stands tall—a testament to the elegance of seasonal dining wrapped in a chic, sophisticated ambiance. It’s more than just a restaurant; it’s a destination for those who revel in the harmony of fine dining and the rhythm of the seasons.
At Seasons 52, the menu is a revolving door of delights, changing with the gentle ebb and flow of the seasons. Imagine dishes that speak the language of spring, summer, fall, and winter, each bite a verse in the poetry of flavors. It’s like being on a culinary road trip across the calendar, no passport required.
The Ambiance: A Chic Retreat
Walking into Seasons 52, you’re greeted by an atmosphere that blends sophistication with comfort. It’s the kind of place where the lighting is just right—not too bright, not too dim, like Goldilocks finally found the perfect spot. The decor whispers elegance, with a hint of earthy warmth that makes you feel both pampered and at peace. It’s chic, yes, but not in a way that’s overbearing. It’s chic in a “come as you are, leave happier” kind of way.
The Menu: A Love Letter to the Seasons
The true magic of Seasons 52 lies in its commitment to seasonal eating. Each dish is a celebration of what’s current, what’s fresh, and what’s bursting with flavor right at that moment. The chefs here are like culinary alchemists, turning the humblest of ingredients into gold. Whether it’s a sun-kissed tomato in the summer or the earthy richness of mushrooms in the fall, each ingredient is given a chance to shine.
A Slice of Heaven: Garlic and Pesto Chicken Flatbread
Imagine a dish that whispers tales of rustic charm and sophisticated flavors in every bite. That’s exactly what you get with the Garlic and Pesto Chicken Flatbread at Seasons 52. This isn’t just any flatbread; it’s a canvas where simplicity and elegance meet, creating a masterpiece of taste that lingers in your memory long after the last bite.
From the moment it’s placed before you, the aroma tantalizes your senses, a prelude to the symphony of flavors awaiting. The base, a perfectly thin and crisped flatbread, crackles slightly under the weight of the toppings, promising a delightful texture contrast. Atop this golden foundation lies a generous layer of vibrant, green pesto, its basil notes singing harmonies with the garlic’s warm undertones. This isn’t the kind of pesto you get off a grocery shelf; it’s the kind that’s alive with freshness, whispering secrets of a garden in summer.
The star of the show, however, is the tender, succulent chicken. Seasoned and cooked to perfection, it brings a hearty, comforting element to the dish, making each bite a perfect balance of flavors. The garlic and pesto, with their bold and aromatic characters, elevate the chicken, transforming the flatbread into a dish that’s both familiar and utterly transformative.
But what truly sets this dish apart is its understated elegance. Seasons 52 has a knack for creating dishes that are as beautiful to look at as they are to eat, and the Garlic and Pesto Chicken Flatbread is no exception. It’s finished with a light sprinkle of cheese and a handful of fresh arugula, adding a touch of brightness and depth to the dish.
In every bite, there’s a sense of harmony, a reminder of the beauty of simplicity in cooking. It’s the kind of meal that doesn’t just satisfy your hunger; it nourishes your soul, leaving you feeling content, happy, and maybe a little in love.
Enjoy with Seasons 52 Lobster flatbread for a fun Flatbread appetizer party!
Ingredients
- 1 pack (2 pieces) of Brooklyn Bred flatbread crusts-6x13 inch rectangular
- 10 oz. roasted chicken, pulled white and dark meat
- 10 oz. mozzarella and Parmesan cheese blend or Italian Blend
- 1 small white onion, slivered
- 1 red bell pepper
- 2 cups fresh arugula
- 1 jar of Marie’s Caesar Dressing
- 1 jar of Classico Pesto Sauce
- 3+ TBL EVOO
- 2 TBL Balsamic vinegar
Instructions
Place the red pepper under the broiler until the skin is charred black and loosening from the pepper. Using tongs, spin the pepper under the broiled so that all side gets charred. Once completely charred, remove from the broiler and place in a Ziploc bag or airtight container to allow the steam to further loosen the skin from the pepper (about 5 minutes). Peel all the skin from the pepper, remove the seeds and chop the flesh. Set aside.
On a med-high heat, in a small sauté pan, drizzle 2 TBL of EVOO. When oil shimmers, add the slivered onion and sauté until onions become a brown, caramelized color. Then, add the Balsamic and allow the vinegar to cook off and further caramelize the onions. Remove from heat and set aside.
In a small separate bowl, combine 4 TBL each of the Caesar Dressing and Pesto Sauce. Mix well and set aside.
Preheat oven to 450 degrees. Place each flatbread on a lined sheet tray and drizzle with 1 TBL of EVOO. Top each of the flatbreads with the following ingredients:
4 oz. of the Italian cheese blend
5 oz. of the roasted chicken
1 oz. of the Balsamic onions
1 oz. of the roasted pepper
1 more oz. of Italian cheese blend.
Place the flatbreads directly on the oven rack and bake until the cheese is melted and slightly browned. In the meantime, toss the arugula with 1/2 TBL of EVOO.
Once flatbreads are finished in the oven, remove and set on counter. Top each flatbread with 1 cup of the arugula and drizzle the flatbreads with the Caesar Pesto sauce.
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