2012 Fall + Holiday Menu Planning Guide
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 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. the product and, as always, included images of other chefs’ creations for inspiration.
The Chef's Garden � 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. d. e. f. h. g. a. Anise Bloom taste of sweet licorice or anise b. Bachelor Button slightly sweet and spicy c. Borage Flower sweet honey-like and light cucumber taste e. French Marigold bright citrus-like flavor g. Mini Florets spicy flavor similar to turnips d. Egyptian Star Flower petals are sweet and full of nectar f. Johnny Jump Ups multi-color petals are sweet and aromatic h. Nasturtium peppery bite similar to watercress 2 www.chefs-garden.com 800.289.4644 i. j. k. � i. Pansy delicate fragrance with a mild wintergreen flavor j. Trumpet Flower sweet flavor with a velvety texture k. Violas sweet and floral flavor 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 800.289.4644 www.chefs-garden.com 3 LOVELY leaves a. b. � 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. c. d. e. f. g. h. a. Amaranth - St. Joseph's Coat mild, sweet, nutty, and malt like b. Beet Blush sweet, rich, hearty and earthy c. Flaming Shiso spicy, herbal flavor e. Hibiscus Leaf sweet, tart citrus flavor g. Kinome minty aroma and flavor but distinguished by a lingering heat d. Green Shiso bold and aromatic, cinnamon taste f. Hojiso strong, clean pungency similar to cilantro, cinnamon, cumin, citrus h. Nasturtium Leaf sharp, peppery flavor 4 www.chefs-garden.com 800.289.4644 j. i. k. l. � j. Oyster Leaf light salty taste with a flavor i. Neon Sweet Potato Leaf nicely balanced sweet flavor similar to oysters k. Root Beer Leaf slightly peppery flavor with a root beer aroma l. Red Shiso strong flavors of spearmint, basil and cinnamon with a clove overtone from yachtsman steakhouse MICHAEL gonsalves www.disneyworld.disney.go.com Bibb Lettuce hand grown at the Land in Epcot�, 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 www.chefs-garden.com 5 GORGEOUSgreens � 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. a. b. c. d. e. f. g. a. Bowtie Arugula rich, peppery taste c. Sylvetta Arugula classic arugula taste with a slightly sharper, peppery flavor e. New Zealand Spinach sweet spinach flavor with a nutty and buttery finish f. Wasabi Mustard subtle first bite with a very spicy finish reminiscent of horseradish g. Rainbow Swiss Chard earthy and mildly salty and sweet with an assertive texture b. Traditional Arugula peppery essences and mustard like flavors d. Karate Mustard mildly spicy mustard flavor with cabbage undertones 6 www.chefs-garden.com 800.289.4644 LEAFY lettuce � 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 entr�e, using tiny, full-bodied heads of Petite Lettuce takes it to an entirely new level. b. c. a. d. e. f. a. Green Romaine crunchy and succulent with a mild flavor b. Speckled Oak buttery with a crisp and tender crunch c. Pirat complex and slightly bittersweet flavor e. Red Oak incredibly mellow, nutty and sweet flavor d. Redina mild lettuce flavor without bitterness f. Speckles soft buttery texture and sweet flavor 800.289.4644 www.chefs-garden.com 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. a. b. c. f. e. d. a. Beets crunchy and succulent with a mild flavor b. Carrots nutty, floral and sweet flavor c. Cucamelons cucumber flavor with hints of watermelon rind and lemon juice d. Cukes refreshing cucumber flavor e. Onions mild onion flavor f. Radish mild to spicy and delicately sweet flavor 8 www.chefs-garden.com 800.289.4644 "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 800.289.4644 www.chefs-garden.com 9 MAGNIFICENT micros a. b. c. � 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. 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. i. h. Parsnips clove-like flavor that is mildly spicy to sweet i. Pea Tendril mild, earthy fresh pea flavor j. Red Ace Cabbage intense cabbage flavor with a lingering heat k. Red Mustard spicy mustard flavor with a peppery finish l. Red Ribbon Sorrel tart, yet sweet flavor with a crisp texture j. k. l. 10 www.chefs-garden.com 800.289.4644 � m. n. o. p. m. Thai Basil sweet basil flavor with hints of anise n. Wasabi Mustard strong peppery flavor similar to wasabi root o. Watercress mild mustard flavor with a buttery essence p. White Celery distinct strong celery 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 800.289.4644 www.chefs-garden.com 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 www.chefs-garden.com 800.289.4644 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 a. b. c. � 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. Anise Hyssop sweet and clean flavor with a licorice finish b. Arugula peppery with a mild bitterness c. Borage similar to a cucumber in d. e. flavor f. 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. www.chefs-garden.com 800.289.4644 � m. n. o. p. m. Popcorn Shoot distinct corn flavor followed by an intense sweetness n. Red Shiso strong flavors of spearmint, basil and cinnamon with a clove overtone o. Sage peppery-lemon camphorlike flavor p. Thyme bright, sharp and savory 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 www.chefs-garden.com 15 HERBACEOUSherbs a. b. c. � 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. a. Chocolate Mint strong mint with a presence or bouquet of chocolate b. English Lavender sharp, less sweet scent than other lavenders d. e. f. c. Garlic Root spicy garlic flavor 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 g. the acidity i. h. Opal Basil subtle basil and clove flavor i. Nepitella Mint + Blooms mint flavor with overtones of apple and thyme h. 16 12. www.chefs-garden.com 800.289.4644 j. k. l. � j. Pineapple Mint mild, soft mint with hints of pineapple k. Thai Basil sweet basil with a peppery licorice flavor 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 800.289.4644 www.chefs-garden.com 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 18 12. Ultra Baby www.chefs-garden.com 800.289.4644 � Send your taste buds on an island getaway with this HOT item. TROPICAL spinach 25 piece count mildly bitter with an earthy progression order today CRISP. succulent. delish. 800.289.4644 www.chefs-garden.com 19 RUSTICroots Red White � 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. Gold Candy Stripe Bulls Blood Champagne a. b. c. Pink Yellow Orange Cobalt White Dragon Orange Round d. Clearwater e. Garnet Purple Ninja Black Round Watermelon Lime Violet a. Beets sugary and sweet to mild and earthy b. Carrots nutty, floral and sweet flavor c. Celery Root pungent celery-like flavor d. Jerusalem Artichoke starchy consistency and a slightly nutty flavor e. Radish mild and sweet to pungent and peppery 20 12. www.chefs-garden.com 800.289.4644 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 sweet flavor and dense texture b. Star Acorn gold flesh that is smooth and sweet c. Sweet Lightning orange flesh with a high sugar content similar in flavor to sweet corn 800.289.4644 www.chefs-garden.com 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! � a. b. Purple Green Purple Green c. Alverdale Orange Purple Romanesco White d. e. Toscano Red Russian Portuguese Siberian a. Broccoli mild cabbage flavor with nutty undertones b. Brussels Sprouts similar to cabbage but they are slightly milder c. Cauliflower sweet, almost nutty flavor d. Chard Hearts mild delicate flavor that is sweet e. Kale mild cabbage flavor to pungent and peppery 22 12. www.chefs-garden.com 800.289.4644 i. � j. Green Purple Scarlet De Milan Royal Purple White j. Turnips sweet with radish and cabbage undertones i. Kohlrabi mild and delicately sweet 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 b. a. � 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. c. d. e. f. a. Daggered Crystal Lettuce succulent tubular leaves have a salty flavor b. Emerald Crystal Lettuce firm leaves with a dry texture c. Lettuce Drops watery crunch with a lettuce like flavor d. Crystal Lettuce Blooms tart with a floral overtone and a crunchy and sturdy texture e. Ruby Crystal Lettuce crisp, succulent leaves and stem with a salty finish f. Verde Crystal Lettuce thick and succulent stems have a salty bite 24 12. www.chefs-garden.com 800.289.4644 A Sea of Flavor salty and succulent Sea Samphire, Sea Spears and Sea Cress � 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.