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The Chef's Garden

2013 artful food winter menu planning guide


Dear Chef, You are driven to re-imagine tradition and invent the future of cuisine with every plate. You’ve inspired us to push the boundaries between agricultural traditions and innovation, in order to provide you with unique ingredients that will propel your creativity. Our exploration into the vast category of vegetables, herbs and greens has unearthed hundreds of new flavors from around the world. We introduced dozens of these new ingredients in 2012 and look forward to bringing you even more in 2013. Innovation is essential in everything we do on the farm – not just in research and development but in our growing methods, packaging and how we share information with you as well. “Create” is the theme of our newest menu planning guide. We’ve heard from you and we know this is an important tool as you plan your menu. In our constant pursuit to improve and better serve you, rest assured that one thing will remain the same. We are committed to our purpose and passion in life: growing vegetables with exceptional characteristics that enable you to create an exceptional meal. On behalf of my family and the entire Chef’s Garden team, thank you for allowing us to be a part of your kitchen.


beet of the nite

neon

chinese toon

sweet potato

autumn fire

majenta lace 速

beet blush

white spiced lace

gold pea tendril

radish ladder

popcorn shoot

leaf

sunrise beet blush

golden

Bold

gold memo chives

midnight spice


dianthus

borage

snap dragon

Aromatic citrus

coriander blooms

johnny jump up

watercress blooms

egyptian starflower nasturtium lavender

viola

citrus marigolds 2

www.chefs-garden.com

800.289.4644

bachelor buttons


Mandarin Oriental

MARTIN cahill

from mandarin oriental hong kong

www.mandarinoriental.com/hongkong

Brittany Lobster, Caviar, Spring Vegetables, Lily, Herbs, Consomme, Bachelor Buttons, Nasturtium Leaves, Marigold

800.289.4644

www.chefs-garden.com

3


Lemony lemon verbena

micro lemon grass

micro lime basil micro petite wild rhubarb

lemon bergamot

micro lemon basil

lemon balm micro lemon balm 4

www.chefs-garden.com

800.289.4644


The Greenhouse Tavern

MATT danko

from the greenhouse tavern

www.thegreenhousetavern.com

Lemon Scented Olive Oil Cake, Cardamom Burnt Honey, Almond Streusel, Lemon Grass, Lemon Balm, Lemon Bergamot Ice Cream, Shiso, Citrus Marigold, Bachelor Buttons and Plum Lucky Sorrel Photo Credit: Bridget Rehner 800.289.4644

www.chefs-garden.com

5


demi

banana mint

demi orange mint

demi pineapple mint

nepitella mint blooms

micro

micro greek mint

mountain mint

micro mint balm

micro

micro

spearmint

pennyroyal

micro lemon minimint

demi english mint

demi spearmint

6

www.chefs-garden.com

Minty

800.289.4644

demi apple mint


Dessert Esoleric

MICHAEL porru

from dessert esoteric www.chefs-talk.com/people/Chef_Michael Greek Yogurt Panna Cotta, Wildberry Pomegranate Gelee, Lavender Tea Air, Violet White Chocolate Powder, Coconut Oil Powder, Yopol Meringue, Coconut, Raspberry, Blueberry Mojito Sorbets, Moscato Lavender Gel, Raspberry Fizzy, Blackberry, Micro Bulls Blood, Pomegranate Fluid Gel, Azuleta Meringue, Chocolate and English Mint Leaves and Egyptian Star Flower 800.289.4644

www.chefs-garden.com

7


rainbow lucky sorrel lucky sorrel

plum lucky sorrel

red ribbon sorrel

sheep sorrel

micro sorrel

zesty lemon sticks

8

www.chefs-garden.com

800.289.4644

Tart


®

Baumé

BRUNO chemel from baumé

www.baumerestaurant.com

Strawberry Espuma with Génoise Brûlée and Rainbow Lucky Sorrel Photo Credit: Marija Vidal Photography

800.289.4644

www.chefs-garden.com

9


petite wasabi mustard

Petite pink Pearl

petite watercress

sedum

Petite Radish

petite

Distinctive

mache

Petite white celery

Petite new zealand spinach

10

www.chefs-garden.com

800.289.4644

Petite carrots


Sofitel Chicago

GREG biggers

from sofitel chicago watertower

www.sofitel.com

Petite Carrots, Micro Gold Pea Tendrils, Micro Pea Tendrils, Mustard Sabayon, Japanese Eggplant

800.289.4644

www.chefs-garden.com

11


Sixteen Trump

Pink Pearl Apple, Walnut, Red Ribbon Sorrel

PATRICK fahy

from trump international hotel & tower chicago

www.trumpchicagohotel.com

"I was inspired by the jobs I started working in the front of the house. I saw a lot of food coming out of the kitchen that was very inspiring. I was doing catering and there was a melon with a kiwi carved into a flower and a bird. That was at the Monona Terrace catering company in Madison, WI. From there I found myself at cooking school in Florence, Italy working for a Pastry Chef named Andrea Bianchini. He was the man who first molded me as a Pastry Chef."

Cider, Goats Milk, Brown Butter, Red Ribbon Sorrel 12

www.chefs-garden.com

800.289.4644


St Regis Bal Harbour

ANTONIO bachour

from the st. regis bal harbour resort

www.stregisbalharbour.com

"I use flowers and herbs from The Chef's Garden because they are the best. They always arrive fresh, and their customer service is spectacular. They are meticulous in the care and quality is outstanding. This is what counts when choosing my provider for flowers and herbs, and this is what I get from The Chef's Garden." 800.289.4644

www.chefs-garden.com

13


Savory thai basil

lettuce drops

burgundy amaranth Pea Tendrils

micro sage

tri color sage

memo chives

14

www.chefs-garden.com

800.289.4644

micro thyme


速 速

Uchi

PAGE pressley from uchi

www.uchirestaurants.com

Live Spot Prawn, English Peas, Sweet Pea Crumble, Pea and Boquerones Puree, Pea Tendril, Gold Pea Tendril Carrot Gel, Carrot Dashi, Blackened Cobalt Carrot, Shaved Heirloom Carrots, Pan Roasted Heirloom Carrots

800.289.4644

www.chefs-garden.com

15


nasturtium leaf

n

e

nasturtium leaf

o

po

n

ta

to

s

w

le

e

af

e

t

neon sweet potato leaf

kinome

kinome

leaf

Luscious

pink tipped parsley

Leaves

purple spinach

u

s

leaf

e

is

r

n

beet blush

macshua leaf

t

e

e

b b

leaf

purple spinach

h

s

lu mashua leaf

flaming shiso leaf

16

www.chefs-garden.com

800.289.4644

shiso leaf


Next Restaurant

DAVID beran from next restaurant

www.nextrestaurant.com

Parsnip Bark, Purple Sweet Potato, Salsify, Veal Kidney Sauce, Sweet Potato Leaf, Hibiscus Leaf, Sorrels, Pumpkin Seeds, Reindeer Lichen, Pickled Mustard Seeds, Pickled Baby Beets and Cauliflower

800.289.4644

www.chefs-garden.com

17


micro red radish

micro purple tat soi

petite horseradish shoots

Spicy

petite karate mustard

petite black mustard

micro tat soi

micro purple radish

18

www.chefs-garden.com

800.289.4644


The Carillon Restaurant

JOSHwatkins from the carillon restaurant

www.thecarillonrestaurant.com

Pork Loin, Yogurt, Texas Apple Butter, Blue Cheese, Citrus Soil (Rye Bread, Croissant and Citrus Zest), Watermelon Radish, Petite Arugula and French Breakfast Radish

800.289.4644

www.chefs-garden.com

19


Olive leaf arugula

micro

micro

sylvetta

arugula

arugula

Robust sylvetta

bowtie

arugula

arugula

traditional arugula 20

www.chefs-garden.com

800.289.4644


Rouge Tomate

JEREMY bearman

from rouge tomate www.rougetomatenyc.com Black Pepper Garganelli, Veal Sweetbreads, Chanterelle, Sweet Corn, Okra, Tomato Confit and Petite Arugula

800.289.4644

www.chefs-garden.com

21


tropical spinach

micro wasabi mustard

Classic

garlic root

red ribbon sorrel

micro sea spears micro watercress

22

www.chefs-garden.com

800.289.4644


®

Minibar by JoséAndrés

JORGE hernandez from minibar by josé andrés

www.minibarbyjoseandres.com

"Breaded Cigala with Sea Salad" - Chef's Garden Daggered Crystal Lettuce, Sea Spears, Red Ribbon Sorrel, Breaded Cigala (Spanish Langoustine) with Cigala Essence, Lemon Marmalade, Crystalized Black Sesame Seeds, Sesame Infused Olive Oil, Soy Air, Lemon Zest, and Maldon Sea Salt

800.289.4644

www.chefs-garden.com

23


Classic petite spinach

micro basil sampler

citrus coriander blooms

rainbow lucky emerald crystal lettuce

24

www.chefs-garden.com

800.289.4644

sorrel


Terra Vista

BRANDON near

from terra vista at snoqualmie casino www.snocasino.com Seared Diver Scallop with Braised Beef Tongue, Fried Quail Egg, Black Tobiko, Braising Liquid Coulis, Petite Red Ribbon Sorrel, Micro Burgundy Amaranth, Crystal Lettuce Quartet and Cilantro Oil



2013 Artful Food Winter Menu Planning Guide