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The Chef’s Garden

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taste of summer menu planning guide

tomato and basil


Hey Chef! I have often commented to my wife, Mary, that if ever I could be a vegetarian, it would be in mid-summer, because the summer growing season offers tremendous diversity. Light yet filling heirloom lettuces, bright summer squashes, earthy beans, oh-so-sweet tomatoes and freshly harvested new potatoes could keep me satisfied throughout the season. We hand-harvest and hand-pack every vegetable, so we can ensure their freshness and flavor when they arrive in your kitchen. I am pleased to share our latest menu planning guide filled with the spectacular summer selection of vegetables, herbs and greens, because it’s time to incorporate them into your menu! I’ve heard from many chefs that the menu planner is a source of inspiration when sitting down to plan dishes around the bounty of the season. I know you’ll find it a useful tool, but, remember, it’s only a snapshot of the variety coming out of our fields and greenhouses, so call your Product Specialist for the latest availability. As always, we look forward to your feedback and invite you to send images of what you’re creating with the taste of summer.

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The Chef’s Garden::800.289.4644


heirloom ®

tomatoes

The Chef’s Garden::800.289.4644


800.289.4644

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summer traditions

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black cherry - specialty

green doctor frosted - specialty

jazzy - specialty

green zebra - toybox

purple smudge - toybox

violet jasper - toybox

sun gold - specialty

sweet treats - specialty

sweet 100’s - specialty

lime green salad - toybox zebra cherry - specialty black plum - toybox www.chefs-garden.com + www.chefsgardennetwork.com


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complementary flavors for tomatoes

fava beans

greek oregano

lavender blooms

leeks

lemon basil

micro arugula

micro cilantro

micro cutting celery

micro parsley

micro tarragon

spearmint

tri-color sage

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by the seashore

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daggered crystal lettuce

emerald crystal lettuce

lettuce drops

oyster leaf

micro sea cress

new zealand spinach

ruby crystal lettuce

sea samphire

tropical spinach

verde crystal lettuce

watercress

watercress blooms

www.chefs-garden.com + www.chefsgardennetwork.com


Georgian Room

Components: Foie Gras Au Torchon, Brulee, Pickled Blueberries, Sea Spears, and Cocoa Oil

dish prepared by: Chef Daniel Zeal

micro sea spears

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flourishing lettuce and greens

bowtie arugula

broccoli raab

flamingo chard

joi choy

petite lettuce

merlot lettuce

red mustard

red rose romaine lettuce

rhubarb chard

wasabi mustard simply red spinach sweet romaine lettuce www.chefs-garden.com + www.chefsgardennetwork.com


FIELD

lettuce ®

“The merlot lettuce was a hit.” Chef Scott Wuennemann

River House

Components: Merlot Lettuce, New Zealand Spinach, Candy Striped Beets, Red Radish, Grape Tomato, Yellow Pepper and Ginger Vinaigrette

The Chef’s Garden::800.289.4644

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signature micros

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burgundy amaranth

chervil

carrot top

dill

fennel

fenugreek

mountain mint

opal basil

pea tendrils - gold

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popcorn shoot

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red shiso www.chefs-garden.com + www.chefsgardennetwork.com

tat-soi


One and Only Ocean Club Bahamas

Components: Compressed Water Melon Salad, Feta Cheese, Bloody Mary Sorbet, Red Ribbon Sorrel, Thai Basil, and Roasted Heirloom Tomato dish prepared by: Chef Emmanuel Gibson

micro thai basil

heirloom tomatoes

red ribbon sorrel

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eye-popping blooms

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bachelor buttons

blue and pink pansy

butterfly bean bloom - limited

flowering herb sampler

french marigolds

fuchsia flower

hyssop blooms

mini sorbet princess

mixed veggie blooms

mustard blooms

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trumpet flower - limited sage blooms www.chefs-garden.com + www.chefsgardennetwork.com


Miramont CC

Components: Compressed Watermelon, Tuna, Citrus Coriander Blooms, French Breakfast Radish, Chives Buds, Micro Cutting Celery, Borage Blooms, Rainbow Lucky Sorrel, Red Ribbon Sorrel and Cuke with Bloom dish prepared by: Chef Todd Rogers

borage blooms

citrus coriander blooms

rainbow lucky sorrel

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BEANS

summer ®

12.

The Chef’s Garden::800.289.4644


S

carmellini

wax

lima

french

romano

liana long

red noodle

available august

available august

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sunkissed in the field

beets

cuke with bloom

eggplant

fennel

onions

peppers -sweet

radish

spinach

squash

squash with bloom squash blossom www.chefs-garden.com + www.chefsgardennetwork.com

turnips


Yachtsman Steakhouse

Components: Mixed Lettuce, Petite Mixed Root Crop, Micro Pea Tendrils, Micro Fava with Bean, Nasturtium Flowers and Leaves, Mixed Turnips, Mixed Radish and Other Springtime Vegetables dish prepared by: Chef Michael Gonsalves

petite carrots

petite cherry bomb radish

petite white turnip

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summertime herbs

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african blue basil

apple mint

beet blush

flaming shiso

golden sage

magenta hyssop

orange mint

rose petal thyme blooms

rat tail radish

red green perilla

technicolor blend www.chefs-garden.com + www.chefsgardennetwork.com

thai basil


FIELD

herb ®

“I love the full-size herbs because they are blemish free and 100% usable.” Chef Michele Aurigemma

Q Haute Cuisine

Components: Port and Cognac Cured Foie Gras with Strawberry Gelee, Frais Des Bois, Rat Tail Radish, Lettuce Drops, Crème Fraiche, Chervil, Pea Tendrils, Pea Blooms and Brioche Crouton

The Chef’s Garden::800.289.4644

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hot and zesty

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baby gold radish

baby italian round radish

horseradish shoot

lucky sorrel with blooms

micro wasabi mustard

mini florets

nasturtium flowers

petite french breakfast radish

petite onions

peppers - hot

18.

zesty lemon sticks spicy bush basil www.chefs-garden.com + www.chefsgardennetwork.com


Georgian Room

Components: Charred Octopus, Blood Orange, Anise Hyssop, Ramps, Pickled Garlic, Nasturtium Leaves, and Violas dish prepared by: Chef Daniel Zeal

micro anise hyssop

nasturtium leaves

violas

19.


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fresh and fruity

20.

citrus marigolds

citrus snapflower

crystal lettuce blooms

cucamelon

lemon balm

lemon verbena

lime thyme

micro lime basil

micro lemon grass

red hibiscus leaves orange balsam thyme pineapple mint www.chefs-garden.com + www.chefsgardennetwork.com


TOMATOES

exotic ®

The Chef’s Garden::800.289.4644

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800.289.4644

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signature petites

bowtie arugula

bulls blood

chinese toon

cruciferous blend

karate mustard

mache

pink-tipped parsley

mixed vegetable

red malabar spinach

red frilled mustard sylvetta arugula www.chefs-garden.com + www.chefsgardennetwork.com

tat-soi


2 West Restaurant

Components: Balsamic Glaze, Strawberries, Goat Cheese, Sweet Aztec Blooms, Petite Wild Rhubarb, Tropical Spinach, Emerald Crystal Lettuce, Pink Pearl Sedum, Chocolate Mint, Citrus Crystal Lettuce Bloom, Baby Arugula, Frisee, and Pepper Vinaigrette dish prepared by: Chef Shehu Fitzgerald

pink pearl sedum

petite wild rhubarb

sweet aztec bloom

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The Chef’s Garden - how are you using our products? ®

St Regis Bal Harbour

Components: “Spiral” Passion Fruit Mousse, Mango Pudding, Micro Fennel Flowers, Mango Glass, Tropical Fruits Pop Candy, Dried Mango, and Basil Fluid Gel

dianthus fennel blooms

prepared by: Chef Antonio Bachour

St Regis Bal Harbour

Components: Flan de Leche, Basil Ice Cream, Berries, Blueberry Coulis, Raspberry Foam, Basil Seed, White Chocolate Powder, and Egyptian Starflower

egyptian star flower

micro green basil

prepared by: Chef Antonio Bachour

Uchi Houston

prepared by: Chefs Kaz Edwards and Page Pressley

Components: Lemon Cured Albacore, Charred Green Onion,

vv

We want to feature you!

24.

Confit Pearl Onion, Candied Onion, Pea Tendril, Nasturtium Flower, and Eggplant Bottarga

nasturtium flowers

pea tendrils - green

We’d like to know how you are using our products. Send photos and description to marketing@chefs-garden.com.


heirloom ®

CARROTS

The Chef’s Garden::800.289.4644


The Chef’s Garden ph:: 800.289.4644 chefs-garden.com or visit our video network chefsgardennetwork.com

®

The Chef’s Garden is a seasonal farm. Product availability is weather dependent and is subject to change.


Summer Menu Planning Guide