Easter is one of those holidays that is great for showing of the season's bounty. Spring has sprung, and with that, seasonal produce is readily available: asparagus, artichokes and morels are at their peak, while avocados, spring onions and beets are beginning to appear on the scene. Incorporating produce at its\u00a0best is a wonderful way to design your Easter dinner. With that in mind,\u00a0the chef at Jack's Oyster House and recent recipient of the Ivy Award, Dale Miller, has created a Warm Asparagus Vichysoisse with a Smoked Salmon Brandade Cake.\u00a0This straightforward recipe is a great starter and will go a long way\u00a0to impressing your guests. Of course, we offer wine recommendations to help celebrate your Easter table.\r\n\r\n\r\n\r\nWarm Asparagus Vichyoisse with a Smoked Salmon Brandade Cake\r\nChef Miller presented his take on a classic vichysoisse at the Mirror Lake Inn's Annual Adirondack Food and Wine Festival.\u00a0Traditionally\u00a0a potato and leek soup served cold, Miller incorporated asparagus and serves it warm. It can, however, be served cold.\r\n\r\nFor the Asparagus Vichysoisse:\r\n4 ounces butter\r\n2 cups onion, diced small\r\n6 leeks (about 3 cups), white only, washed and roughly chopped\r\n2 pounds Yukon gold potatoes, peeled and sliced\r\n4 cups (about 2 bunches) fresh asparagus\r\n2 quarts chicken stock\r\n1/2 cup white wine\r\n6 sprigs fresh thyme\r\n2 cups heavy cream\r\nSalt and pepper to taste\r\nDash of ground nutmeg (optional)\r\n\r\nFor the smoked salmon cake mixture:\r\n8 ounces diver scallops\r\n1/4 cup kosher salt\r\n2 cups milk\r\n3/4 pounds Yukon Gold potatoes, unpeeled\r\n2 ounces butter\r\n8 ounces smoked salmon\r\n1/2 teaspoon parsely, chopped\r\n1/2 teaspoon chive, chopped\r\nWhite truffle oil, to taste\r\nSalt and white pepper, to taste\r\nAbout 1 cup Panko bread crumbs\r\nOlive oil, for saut\u00e9ing\r\nWatercress or micro greens, seasoned and dressed with balsamic and olive oil\r\n\r\nTo make the vichysoisse:\r\nMelt the butter in a medium sized pot and add the onion and the leek. Cook on low heat until soft and translucent.\r\n\r\nAdd the potatoes, chicken stock, wine and thyme. Simmer gently until the potatoes are soft. Add asparagus and simmer until soft.\r\n\r\nUsing a submersible blender or in small batches in a regular blender, pur\u00e9e the soup until smooth. Strain through a heavy cream and adjust the seasoning. Keep warm until needed.\r\n\r\nTo make the salmon cake:\r\nCover the scallops with kosher salt\u00a0and let stand for 1 hour. Rinse salt off scallops and gently poach in milk until cooked, about 5-7 minutes. Strain, cool and dice scallops. Steam the potatoes in their skins until tender. Peel and rice potatoes with butter. Add in the smoked salmon, scallops, parsley, chive and seasoning. Form into 10 cakes and coat with Panko bread crumbs. Chill and reserve. When ready to serve, saut\u00e9 smoked salmon cake in olive oil on both sides until golden brown.\r\n\r\nTo serve:\r\nPlace smoked salmon cake in the the center of a soup bowl. Ladle 8 ounces of the soup around cake. Garnish with seasoned watercress dressed with balsamic and olive oil. Serves 10.\r\n\r\nWine recommendations: Chef Miller suggests pairing this dish with a Sauvignon Blanc or Fum\u00e9 Blanc. For more wine recommendations, consult our list\u00a0below:\r\n\r\n\r\n\r\nWine Recommendations to Celebrate Easter\r\nRed Wines to Try:\r\n91 Mitchell 2002 GSM Red Blend\u00a0 (Clare Valley); $15. Best Buy.\r\n91 Sagelands 2003 Merlot (Columbia Valley, WA); $13. Best Buy.\r\n90 Montes 2005 Reserve Cabernet Sauvignon (Colchagua Valley); $12. Best Buy.\r\n86 Zonnebloem 2004 Shiraz (Stellenbosch); $10. Best Buy.\r\nWhite Wines to Try:\r\n93 Bighorn 2001 Coombsville Vineyard Chardonnay (Napa Valley); $15. Best Buy.\r\n93 L'Ecole No. 41 1998 Barrel Fermented S\u00e9millon (Columbia Valley, WA); $15. Best Buy.\r\n91 Adelsheim 2000 Pinot Blanc (Oregon); $12. Best Buy.\r\n91 Pazen 2001 Zeltinger Himmelreich Kabinett Riesling (Mosel-Saar-Ruwer); $14. Best Buy.\r\n90 Drylands 2006 Sauvignon Blanc (Marlborough); $15. Best Buy.\r\nSparkling Wines to Try:\r\n92 Gloria Ferrer 1997 Royal Cuv\u00e9e Brut Sparkling Blend (Carneros); $28. Editors' Choice.\r\n91 Llopart 2002 Ros\u00e9 Brut Reserva Sparkling Blend (Cava); $25. Editors' Choice.\r\n90\u00a0 Simonnet-Febvre NV Champagne Blend (Cr\u00e9mant de Bourgogne); $13. Best Buy.\r\n86 Mionetto NV Il Prosecco (Prosecco di Valdobbiadene); $11. Best Buy.