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The Chef’s Garden

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2012 fall + holiday menu planning guide

Dear Chef, This is the 10th issue of our Menu Planning Guide. In our continuous efforts to offer valuable tools that help you plan a seasonal menu, you may notice an updated look. We realize it’s helpful to know exactly what something looks like before you incorporate it into a dish, so we’ve enhanced the detail of the product and, as always, included images of other chefs’ creations for inspiration.

Also included with this issue is our Potato Guide and Holiday Flower Guide. Of course, we can’t convey the flavor through the pages of these documents, so give your Product Specialist a call when a product sparks your interest - we’d be glad to include a sample in your next order.

Take note of the special feature on Chef Curtis Duffy and Grace Restaurant, which opens in Chicago later this year. Chef Duffy followed in the footsteps of great chefs with whom he’s worked to visit the farm for menu development before opening night. The conversations between Chef Duffy, the stellar culinary team he’s assembled and farm team members is precisely the kind of dialogue that reflects our commitment to The Chef and Farmer Concept®, and drives creativity and innovation into the future of cuisine.

At The Chef’s Garden, our passionate team members are committed to growing the finest ingredients for chefs like you who demand quality, variety and consistency. Thank you, from the bottom of my heart, for your support of sustainable agriculture and the opportunity to be a part of your kitchen. Pick up the phone and let us know how you like the new Menu Planning Guide and what we can do to better serve you.

Chef Curtis Duffy and Farmer Lee Jones in the Brussels Sprout Field Photography by Michael Muser

SWEET. Tart . delectable.

RED ribbon sorrel 50 piece count tart citrusy flavor order today

When it comes to your cuisine, beautiful and delicious is the perfect combination.

BOUNTIFUL blooms

The vibrant colors of our flower varieties provide a pleasant contrast to their subtle flavors and delicate textures. Your senses will be enlightened as each flower adds depth, fragrance and beauty to the plate.

a.

b. c.

e.

d.

f.

h. g.

a. Anise Bloom taste of sweet licorice or

c. Borage Flower sweet honey-like and light

anise

cucumber taste

b. Bachelor Button

d. Egyptian Star Flower petals are sweet and full

f. Johnny Jump Ups multi-color petals are sweet

h. Nasturtium peppery bite similar to

of nectar

and aromatic

watercress

slightly sweet and spicy

2

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e. French Marigold bright citrus-like flavor

g. Mini Florets spicy flavor similar to turnips

i.

k.

j.

i. Pansy delicate fragrance with a mild wintergreen flavor

j. Trumpet Flower sweet flavor with a

k. Violas sweet and floral flavor

velvety texture

STEVENhalliday from the greenbrier

www.greenbrier.com

Peekytoe Crab in Ginger Spring Roll with Passion Fruit and Avocado Peekytoe Crab, Fresh Ginger Broth Gel, Avocado, Passion Fruit Pudding, Basil Puree, Sweet Chili Mayo, Ginger Broth Soaked Basil Seeds, Citrus Coriander Blooms, Micro Borage and Blue Pansy

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3

LOVELY leaves

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As leaves fall from the trees, our plants bear their leaves ever more proudly. Available in all sorts of shapes and sizes, edible foliage reflects the changing season, sporting shades of cream, crimson, green, magenta, purple and amber.

a.

c.

b.

d.

e.

g.

f.

a. Amaranth - St. Joseph’s Coat mild, sweet, nutty, and malt

c. Flaming Shiso spicy, herbal flavor

h.

e. Hibiscus Leaf sweet, tart citrus flavor

g. Kinome minty aroma and flavor but distinguished by a lingering

like

heat b. Beet Blush sweet, rich, hearty and earthy

d. Green Shiso

f. Hojiso

h. Nasturtium Leaf

bold and aromatic,

strong, clean pungency

sharp, peppery flavor

cinnamon taste

similar to cilantro, cinnamon, cumin, citrus

4

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k.

j.

l.

i.

j. Oyster Leaf light salty taste with a flavor i. Neon Sweet Potato Leaf nicely balanced sweet flavor

similar to oysters

l. Red Shiso strong flavors of spearmint,

k. Root Beer Leaf slightly peppery flavor

basil and cinnamon with a clove overtone

with a root beer aroma

MICHAEL gonsalves

from yachtsman steakhouse

www.disneyworld.disney.go.com

Bibb Lettuce hand grown at the Land in Epcot速, Yellow Watermelon Sheets, Watermelon Spheres, Purple Spring Radish, Beet Blush, Celery Ribbons, Fines Herbs, Shallots, Housemade Lemon Ricotta, Pistachio Butter and Miso White Soy Vinaigrette 800.289.4644

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5

GORGEOUSgreens

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Heirloom mustards, arugula, spinaches and sorrels grown year-round in our greenhouses may be small and tender but they’re assertive on the palate. You have to taste for yourself to believe how intense and versatile Petite Greens can be.

b.

a.

c.

f.

d. e.

g.

c. Sylvetta Arugula classic arugula taste

e. New Zealand Spinach sweet spinach flavor

with a slightly sharper,

with a nutty and buttery

peppery flavor

finish

b. Traditional Arugula peppery essences and

d. Karate Mustard mildly spicy mustard

f. Wasabi Mustard subtle first bite with a

mustard like flavors

flavor with cabbage

very spicy finish reminiscent

undertones

of horseradish

a. Bowtie Arugula rich, peppery taste

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g. Rainbow Swiss Chard earthy and mildly salty and sweet with an assertive texture

LEAFY lettuce

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We have to be different in order to serve the chefs who create memorable dining experiences. While the diverse flavors, colors and textures of our heirloom lettuce varieties produce a salad that will be remembered as much as the entrĂŠe, using tiny, full-bodied heads of Petite Lettuce takes it to an entirely new level. b.

a.

d.

c.

f.

e.

a. Green Romaine crunchy and succulent with

c. Pirat complex and slightly

e. Red Oak incredibly mellow, nutty and

a mild flavor

bittersweet flavor

sweet flavor

b. Speckled Oak buttery with a crisp and

d. Redina mild lettuce flavor

f. Speckles soft buttery texture and

tender crunch

without bitterness

sweet flavor

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7

PICKLINGpetites

®

There’s something inherently adorable about tiny vegetables. Add your pickling prowess to the equation and you’ve got a recipe for fine fare that diners will find irresistible.

b.

a.

c. f. e.

d.

a. Beets crunchy and succulent

c. Cucamelons cucumber flavor with

with a mild flavor

hints of watermelon

e. Onions mild onion flavor

rind and lemon juice

8

b. Carrots nutty, floral and sweet

d. Cukes refreshing cucumber

f. Radish mild to spicy and

flavor

flavor

delicately sweet flavor

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“Pickling is a great traditional preservation technique and it’s the perfect way to store & enjoy these beautiful veggies all year round. At The Greenhouse Tavern & Noodlecat, we follow a simple sugar/salt/vinegar preparation. You can experiment with the ratios to find what flavor profile you like best. We use our Tavern Vinegar Co. vinegars to add that extra punch of flavor.” Chef Jonathon Sawyer

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MAGNIFICENT micros

Miniature vegetables, herbs and greens in Micro size pack a punch of flavor that can be used to add complexity of flavors or simply enhance a dish with their aroma, texture and visual appeal.

a.

b.

c. a. Burgundy Amaranth mild nutty flavor b. Bulls Blood enticing sweet spinach-like flavor c. Broccoli mild, fresh cabbage flavor d. Carrot Top deep rich carrot flavor

d.

e.

f.

e. Cutting Celery refreshing strong celery flavor f. Dill flavors of parsley, anise, celery and lemon g. Lemon Balm intense lemony scent, with a sweet flavor

g.

h.

h. Parsnips clove-like flavor that is

i.

mildly spicy to sweet i. Pea Tendril mild, earthy fresh pea flavor j. Red Ace Cabbage intense cabbage flavor with a lingering heat

j.

k.

l.

k. Red Mustard spicy mustard flavor with a peppery finish l. Red Ribbon Sorrel tart, yet sweet flavor with a crisp texture

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m.

p.

n. o.

m. Thai Basil sweet basil flavor with

n. Wasabi Mustard strong peppery flavor

o. Watercress mild mustard flavor with a

p. White Celery distinct strong celery

hints of anise

similar to wasabi root

buttery essence

flavor

ANTONIO bachour from st. regis bal harbour

www.stregisbalharbour.com

Frozen Pineapple Soda Foam, Coconut Rock, Mango Pudding, Passion Fruit Custard, Frozen Pineapple Chunk, Dragon Fruits, Micro Cilantro

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11

CURTIS duffy

from grace www.grace-restaurant.com

Once Grace, one of Chicago’s most highly anticipated restaurants opens its doors later this year, Curtis Duffy and Grace are names you will not likely forget. Yet, with the endless details and decisions involved in designing the restaurant, kitchen and menu, Chef Duffy followed in the footsteps of great chefs with whom he’s worked to take the time before

opening night for menu development at The Chef’s Garden farm in Huron, Ohio.

Caramelized Sudachi, Cuke with Bloom, Peanut and African Blue Basil Photography by Renee S Suen

12

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Photography by Renee S Suen

Sweet Corn, Recado Negro, Cherries, Citrus Coriander Blooms, Scallop, Toasted Goats Milk, Hibiscus, Root Beer Leaf Maitake, Cocoa, Strawberries and Oxalis “I brought the team out from Grace to start our menu development, reconnect with all the vegetables and herbs that The Chef’s Garden grows, and remind them where the product comes from.” Chef Curtis Duffy

MAGNIFICENTmicros

Miniature vegetables, herbs and greens in Micro size pack a punch of flavor that can be used to add complexity of flavors or simply enhance a dish with their aroma, texture and visual appeal.

a.

b.

c.

a. Anise Hyssop sweet and clean flavor with a licorice finish b. Arugula peppery with a mild bitterness c. Borage similar to a cucumber in flavor

d.

f.

e.

d. Chervil looks similar to carrot but has a mild anise flavor e. Chinese Toon strong, nutty, garlic-onion and deep rich roasted flavor f. Fennel delicate sweet anise flavor g. Greek Oregano clove-like flavor, warm and

g.

h.

i.

aromatic h. Green Shiso bold and aromatic, cinnamon taste i. Mountain Mint strong spicy mint flavor j. Opal Basil subtle basil and clove flavor

j.

k.

l.

k. Parsley refreshing and cleansing with a mildly bitter flavor l. Pennyroyal Mint herbal and aromatic with a pleasantly mild mint flavor

14 12.

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m.

n.

p.

o.

m. Popcorn Shoot distinct corn flavor followed

n. Red Shiso strong flavors of spearmint,

o. Sage peppery-lemon camphor-

by an intense sweetness

basil and cinnamon with a

like flavor

p. Thyme bright, sharp and savory

clove overtone

STEVEN halliday from the greenbrier

www.greenbrier.com

Five Onion Soup Five Onion Veloute (Shallot, Vidalia, Scallion, Spanish, Red Onions) Onion Puree, Onion Broth Gel, Petite Coin Onion, Onion Broth Soaked Basil Seeds, Memo Chives, Micro Chinese Toon, Dianthus, Chive Blooms 800.289.4644

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15

HERBACEOUSherbs

The enticing fragrance of basils, sages, mints and lavenders is second only to the flavors they can impart on a dish. With too many varieties to name, each has its own distinctive taste. b.

a.

c.

a. Chocolate Mint strong mint with a presence or bouquet of chocolate b. English Lavender sharp, less sweet scent than other lavenders

d.

e.

c. Garlic Root spicy garlic flavor

f.

d. Green Basil fragrant, sweet and refreshing e. Golden Sage mild, peppery flavor f. Lemon Balm bright and citrusy g. Lemon Verbena strong lemon flavor without the acidity

g.

i.

h.

h. Opal Basil subtle basil and clove flavor i. Nepitella Mint + Blooms mint flavor with overtones of apple and thyme

16 12.

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j.

l.

k.

k. Thai Basil sweet basil with a peppery

j. Pineapple Mint mild, soft mint with hints

licorice flavor

of pineapple

l. Tri Colored Sage a best of the mix from the greenhouse

SKYLER golden from the driskill hotel

www.driskillhotel.com

Pan Seared Foie Gras with Caramelized Pecan Bread Compressed Musk Melon, Chocolate Mint, Texas Honey Comb, Mint Blooms, Candied Hazel Nuts, Lavender-Beet Caramel and Shortbread Crumble

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17

SPECTACULARspinach

®

The first bite of our root spinach results in an expression of surprise that is quickly replaced by joy. That’s because we’ve selected a variety with pronounced texture and a natural sweetness nurtured by the cool Autumn air.

Dish created by Chef Carl Swanbeck from the culinary vegetable institute www.culinaryvegetableinstitute.com

Petite

12.

18

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Ultra

Baby

Send your taste buds on an island getaway with this HOT item.

TROPICALspinach 25 piece count mildly bitter with an earthy progression order today

CRISP. succulent. delish. 800.289.4644

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19

RUSTICroots

ÂŽ

Root vegetables are tremendously versatile and should be a staple in every chef’s kitchen. From the tiniest petite beet to the hearty E-sized potato, we have variety and sizes for every preparation.

Red

White

Gold

Candy Stripe

Bulls Blood

Champagne

a.

b.

c.

Pink

Yellow

Cobalt

Orange

White

Dragon

Orange Round

Clearwater

d.

e.

Garnet Purple Ninja

a. Beets sugary and sweet to

b. Carrots nutty, floral and sweet

mild and earthy

flavor

20 12.

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Black Round

c. Celery Root pungent celery-like flavor

Watermelon

Lime

Violet

d. Jerusalem Artichoke starchy consistency and

e. Radish mild and sweet to pungent

a slightly nutty flavor

and peppery

SWEETsquash

®

As much as we hate to see summer go here at The Chef’s Garden, the crispness in the air that signals fall’s bounty brings a certain excitement - the anticipation of Fall Squash, for instance. As flavorful as it is beautiful, it’s subtle sweetness will perfectly complement your fall creations.

a.

b.

c.

a. Red Kuri dark orange flesh with a

b. Star Acorn gold flesh that is smooth

c. Sweet Lightning orange flesh with a high

sweet flavor and dense

and sweet

sugar content similar in

texture

flavor to sweet corn

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21

COLORFUL cruciferous

®

The variety of flavors and colors in the cruciferous family is rivaled only by their nutritional benefits. But your guests will be so delighted by the appeal of familiar vegetables in non-traditional forms that they’ll forget they’re eating healthy!

b.

a.

Purple

Green

Purple

Green

c.

Alverdale

Orange

Purple

Romanesco

e.

d.

Toscano

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White

Red Russian

Portuguese

Siberian

a. Broccoli mild cabbage flavor

b. Brussels Sprouts similar to cabbage but

c. Cauliflower sweet, almost nutty

d. Chard Hearts mild delicate flavor

e. Kale mild cabbage flavor to

with nutty undertones

they are slightly milder

flavor

that is sweet

pungent and peppery

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i.

Green

j.

Purple

Scarlet De Milan Royal Purple

i. Kohlrabi mild and delicately sweet

White j. Turnips sweet with radish and cabbage undertones

RICHARD laughlin from the ritz-carlton amelia island

www.ritzcarlton.com

Hawaiian Blue Marlin Carpaccio Confit Potato, Quail Egg, Pickled Green Beans, Olive Powder, Fall Vegetables, Preserved Lemon Aioli, Russian Banana Potatoes, Romanesco, Yellow Cauliflower, Carmellini Beans, Easter Egg Radish, Violas, Purple and Green Baby Brussels Sprouts Photography by Chef Niko Anagnostou 800.289.4644 www.chefs-garden.com

23

SAVORYsucculents

With their juicy crunch, lettuce drops and crystal lettuces are unlike any other specialty greens. The flavor and texture explodes in the mouth, delivering a deliciously refreshing sensation with each bite.

b. c.

a.

d.

f.

e.

a. Daggered Crystal Lettuce succulent tubular leaves have

c. Lettuce Drops watery crunch with a lettuce

e. Ruby Crystal Lettuce crisp, succulent leaves and

a salty flavor

like flavor

stem with a salty finish

b. Emerald Crystal Lettuce

d. Crystal Lettuce Blooms

f. Verde Crystal Lettuce

firm leaves with a dry

tart with a floral overtone

thick and succulent stems

texture

and a crunchy and sturdy

have a salty bite

texture

24 12.

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A Sea of Flavor salty and succulent

Sea Samphire, Sea Spears and Sea Cress

ÂŽ

The Chef’s Garden ph:: 800.289.4644 chefs-garden.com or visit our video network chefsgardennetwork.com Product availability is weather dependent and is subject to change. Product images are not to scale.


2012 Fall + Holiday Menu Planning Guide