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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.

New

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13


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.

www.chefs-garden.com

800.289.4644

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

www.chefs-garden.com

3.


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

www.chefs-garden.com

800.289.4644


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

www.chefs-garden.com

5.


Classic

mixed beets

WINTER ROOTS

sweet potatoes

celery root

mixed carrots crosnes

jerusalem artichokes

petite mixed radish

6.

www.chefs-garden.com

winter radish

800.289.4644


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

www.chefs-garden.com

7.


Sustenance POTATOES

purple majesty peanut red thumb

russian banana purple fingerling

peter wilcox

desiree la ratte

8.

www.chefs-garden.com

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

www.chefs-garden.com

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

www.chefs-garden.com

800.289.4644


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

www.chefs-garden.com

11.


CHEF Jonathan JERUSALMY nd

EXECUTIVE CHEF sea isla

Questions.

ef?

u couldn’t be a ch

be if yo 1. What would you A golf pro

d of had you never hear 2. What ingredient arden? it from The Chef’s G ed iv ce re u yo re fo be Edible flowers y be? title of your biograph 3. What would the “A Servant’s Life” be? nt what would you ie ed gr in an e er w 4. If you Italian olive oil meal? w; what is your last ro h at de on e ar u 5. Yo Korean BBQ s from p 5 must have item to ur yo e ar t ha W 6. em, Micro herbs all of th The Chef’s Garden? s, candy striped beet s, er w flo le ib ed s, turnip mixed greens

d Endives in ponents: Caramelize featured dish com heeks, hartreuse of Veal C Georgian Honey, C d Truffle allbites Rootbites an Sm a, no ui Q k, Sil ip Parsn

12.

www.chefs-garden.com

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

estions.

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

e cloister & beachc

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

land.com

lub

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

www.chefs-garden.com

13.


Vari

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.

www.chefs-garden.com

800.289.4644


ety

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

www.chefs-garden.com

15.


Betony NEW YORK

BRYCE shuman from betony

www.betony-nyc.com/

Brussels Sprouts, Pigs Tail and Poached Monkfish

16.

www.chefs-garden.com

800.289.4644


Hearty

CRUCIFEROUS

flower sprouts kohlrabi

romanesco

mixed cauliflower

rutabaga white turnips

petite mixed kale

800.289.4644

www.chefs-garden.com

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.

www.chefs-garden.com

800.289.4644


Bite Size

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

www.chefs-garden.com

19.


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.

www.chefs-garden.com

800.289.4644


Staples

INGREDIENTS FOR

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

www.chefs-garden.com

21.


22.

www.chefs-garden.com

800.289.4644


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

www.chefs-garden.com

23.


Think

SPRING

24.

www.chefs-garden.com

800.289.4644


Spring CHECK LIST


INSPIRE: Winter 2014 Menu Planning Guide  

Take one look at chefs' interpretations of the ingredients of the season, and you'll want to devour our Winter Menu Planning Guide.

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