The Chef's Garden
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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
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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
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800.289.4644
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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
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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
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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
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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
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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
速
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
速
Olive leaf arugula
micro
micro
sylvetta
arugula
arugula
Robust sylvetta
bowtie
arugula
arugula
traditional arugula 20
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800.289.4644
速
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
速
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