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The Chef’s Garden ® -Winter 2014-
1984 -2014
e
F
r Le arme
s, Jone
circa
1980
Farme
r Jone
s Mark
et, circ
a 1980 ®
Dear Chef, Time stands still for no man. Things keep moving along, sometimes, it seems, at the speed of light. It’s hard to believe, but we will celebrate 30 years of The Chef’s Garden in 2014. We couldn’t have achieved this milestone without your support, so thank you for being a part of this achievement. Watch out for some surprises this coming year, just to kick it up a notch. The unrelenting passion of our team continues to blow my mind. Team members at The Chef’s Garden literally run when given the opportunity for new responsibilities and creativity, and ideas are exploding from every level of the farm. We recently transitioned to a new packing facility and, as you might expect after 30 years at the old location, things got a little bumpy. However, everything seems positioned for 2014 to be one of the most exciting years in the history of the farm. 2013 has been some year though. We said goodbye, with great sadness, to some exceptional people yet have been so fortunate to reunite with old friends and meet some amazing new talent exploding onto the scene. It was great to reconnect with our roots this summer with the help of Dr. Lois Ellen Frank, Chef Walter Whitewater, Chef Nephi Craig, Chef Arlie Doxtator, Chef Tracey Ritter and Chef Curtis Duffy at the first annual Roots conference. We looked back at Native American traditions, ingredients and trade routes used to exchange goods with other tribes and regions. What an amazing legacy of sustainability. Looking to Native American culture is one source of inspiration I see growing in 2014, yet we also continue to see young talent and new ideas emerging from all over the world. The farmer’s almanac says we are in for a heck of a great year. May it be everything you can imagine and more.
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Front Cover
ÂŽ
DISH COMPONENTS
1. Borage Blooms
2. Emerald Crystal Lettuce with Bloom
3. Daggered Crystal Lettuce
4. Petite Carrots
5. Micro Thyme
6. Nasturtium Flowers
7. Nasturtium Leaves
8. Watermelon Radish
Front Cover Dish:
JAMIE simpson
from the culinary vegetable institute www.culinaryvegetableinstitute.com Bagna CĂ uda, Borage Blooms, Carrot Tops, Crispy Watermelon Radish Taproot, Daggered Crystal Lettuce, Emerald Crystal Lettuce with Bloom, Mackenzie Creamery Goat Cheese, Micro Thyme, Nasturtium Flowers, Nasturtium Leaves and Watermelon Radish
Elegant FLOWERS +
BLOOMS
pea blooms *limited
violas
hyssop blooms *limited
egyptian star flower
bachelor buttons
snapdragons nasturtiums borage crystal lettuce with bloom
citrus marigolds
fava blooms *limited
nasturtium leaves 2.
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nepitella mint blooms
®
Nobu RESTAURANTS
NICOLAS mazier from nobu at caesars palace
www.noburestaurants.com
Beet Root Chips, Beet Root Foam, Braised Wagyu Short Ribs, Grilled Baby Leeks, Micro Salad Sensation with Blue Pansy, Roasted Kabocha Purée, Sautéed Black Trumpet and Wagyu Jus
800.289.4644
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3.
速
Romantic BE MINE
4.
1. Beet Blush
2. Dianthus
3. Hibiscus Leaves
4. Majenta Lace
5. Micro Bulls Blood
6. Micro Opal Basil
7. Micro Purple Radish
8. Midnight Spice
9. Mini Sorbet Princess
10. Plum Lucky Sorrel
11. Purple Sweet Potato Leaves
12. Rainbow Lucky Sorrel
13. Redbites
14. Red Oak Lettuce
15. Red Ribbon Sorrel
16. Red Shiso Leaves
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速
St. Regis BAL HARBOUR
ANTONIO bachour from the st. regis bal harbour
www.stregisbalharbour.com
Chocolate Mango Mousse, Citrus Begonia (available mid january) and Snapdragons
800.289.4644
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5.
Classic
mixed beets
WINTER ROOTS
sweet potatoes
celery root
mixed carrots crosnes
jerusalem artichokes
petite mixed radish
6.
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winter radish
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速
Ridgewells CATERING
STEVE carter from ridgewells
www.ridgewells.com
Apricot Coulis, Beet Blush, Beet and Goat Cheese Ravioli, Beet Reduction, Beet Tartare, Golden Pea Tendril, Micro Burgundy Amaranth and Petite Red Ribbon Sorrel
800.289.4644
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7.
Sustenance POTATOES
purple majesty peanut red thumb
russian banana purple fingerling
peter wilcox
desiree la ratte
8.
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800.289.4644
ﾂｮ
Culinary
THE
VEGETABLE INSTITUTE
JAMIE simpson
from the culinary vegetable institute
www.culinaryvegetableinstitute.com
Potato - Potﾄ》o Potato Salad - Micro Chives, Micro Cutting Celery, Petite Leeks, Petite Spinach, Pickled Mustard Seed, Potato Vodka Vinaigrette, Potatoes and Quail Eggs Potato Soup - Onions, Petite Leeks, Potato and Potato Stock
800.289.4644
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9.
Versatile MICRO GREENS
10.
1. Arugula
2. Black Cumin
3. Bok Choy
4. Borage
5. Carrot Top
6. Cutting Celery
7. Cilantro
8. Chrysanthemum
9. Greek Oregano
10. Lemon Bergamot
11. Lovage
12. Mache
13. Sylvetta Arugula
14. Tarragon
15. Thai Basil
16. Watercress
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800.289.4644
速
Turning Stone Resort +
Casino
JAKUB hartlieb from the turning stone casino
www.turningstonecasinocom
Bachelor Buttons, Granny Smith, Kumamoto Oysters, Micro Sea Cress, Pacific Coast Oysters, Sea Samphire, Sea Spears, Vanilla and Yuzu
800.289.4644
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11.
CHEF Jonathan JERUSALMY nd
EXECUTIVE CHEF sea isla
Questions.
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12.
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800.289.4644
CHEF
EXEC
Que
1. What would you be if Teacher, probably math
2. What ingredient had y before you received it fr Micro greens - back in th
3. What would the title o “A Fella’s life”
4. If you were an ingred Sherry vinegar
5. You are on death row Mom's meatloaf
6. What are your top 5 m Chef’s Garden? Lettuce micro herbs, carrots, be
featured dish compon Carrots, Celery Root Purée, and Smallbit
www.seaisl
F John HELFRICH
CUTIVE CHEF the lodge
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you couldn’t be a chef? h or science
you never heard of rom The Chef’s Garden? he day
CHEF David CARRIER EXECUTIVE CHEF th
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Questions.
1. What would you be if you couldn’t be a chef?Artisan carpen ter or furniture mak er 2. What ingredient had you never hear d of before you received it from The Chef’s G arden? Egyptian Star Flower
of your biography be?
3. What would the title of your biograph y be? “BIG”
dient what would you be?
4. If you were an in gredient what wou ld you be? Salt
w; what is your last meal?
must have items from The es, tomatoes, eets
nents: Brussels Sprouts, Kings Creek Speckled Trout tes Finebites
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5. You are on deat h row; what is your last meal? My daug hter's roasted chic ken 6. What are your to p 5 must have item s from The Chef’s Gar den? All basils, all A sian flavors, la ratte pota toes, romanesco, al l beets featured dish com ponents: Broadfield Bacon, Cauliflowe Pimento Cheese Ag r, nolotti, and Smallb ites Spicybites 800.289.4644
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13.
Vari
速
SMALL
Herbal Sensationbites
red shiso
opal basil
lemon balm
pepper cress
anise hyssop
thai basil
thai basil
spicy basil
lime basil
cinnamon basil
green basil
opal basil
red russian kale
purple kohlrabi
chinese cabbage
broccoli
red ace cabbage
daikon radish
Basilbites
Cruciferousbites
14.
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ety
速
BITES
Healthybites
spinach
carrot
collard
kale
broccoli
tat-soi
Asianbites
red mustard
tat-soi
mizuna
shungiku
bok choy
chinese cabbage
Cressbites upland cress
mustard cress
sea cress
asian cress
curly cress
watercress
800.289.4644
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15.
速
Betony NEW YORK
BRYCE shuman from betony
www.betony-nyc.com/
Brussels Sprouts, Pigs Tail and Poached Monkfish
16.
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800.289.4644
Hearty
速
CRUCIFEROUS
flower sprouts kohlrabi
romanesco
mixed cauliflower
rutabaga white turnips
petite mixed kale
800.289.4644
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17.
®
Lautrec
NEMACOLIN WOODLANDS RESORT
KRISTIN butterworth from the nemacolin woodlands resort
www.nemacolin.com
Amish Cheddar, Brown Butter Pecans, Duck Ham, Farmer Jones’ Winter Greens, Local Compressed Apple, and Maple Vinaigrette
18.
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800.289.4644
Bite Size
速
Greens + Lettuce
tango
green oak sweet romaine
winter density
red rose red tango
merlot lolla
magma mustard sylvetta arugula red ribbon arugula black mustard
painted oak
speckles pirat
800.289.4644
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19.
速
Senza RESTAURANT
NOAH sandoval
from senza chicago www.senzachicago.com Black Garlic, Duck Breast with Leg Sausage, Mapled Mustard Seeds, Matsutake Mushrooms, Mustard Blooms, Petite Red Ribbon Sorrel, Powdered Foie Gras and Saba
20.
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800.289.4644
Staples
INGREDIENTS FOR
速
EVERY KITCHEN
2. Brussels Sprouts
3. Citrus Coriander Blooms
4. Emerald Crystal Lettuce
5. Lemon Verbena
6. Memo Chives
7. Mint Sampler Demi
8. Neon Sweet Potato Leaves
9. New Zealand Spinach
10. Petite Wasabi Mustard
11. Petite White Turnip
12. Thai Basil
13. Tiny Leaf Cups
14. Tropical Spinach
15. Sea Spears
16. Sweet Woodruff
1. Bowtie Mesclun
800.289.4644
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21.
速
22.
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800.289.4644
速
Peninsula BEVERLY HILLS
JOSHUA luce + DAVID codney from the peninsula beverly hills www.peninsula.com
Anise Hyssop, Beluga Lentils, Fennel, Heirloom Potatoes, Micro Chervil, Saffron Foam and Steamed Striped Bass
800.289.4644
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23.
Think
速
SPRING
24.
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Spring CHECK LIST
速