2013 Artful Food Winter Menu Planning Guide

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The Chef's Garden2013 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

neonsweet potato

leaf

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ise

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ite

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ace

midnight spice

autumn fire

golden chinese toon

goldmemo chives

majenta lace

popc

or

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ho

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rad

ish

lad

de

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go

ld p

ea

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rilBoldClassic

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Aromaticwatercress

blooms

borage

egyptian starflower

lavender

bachelor buttonscitrus marigolds

dianthus

viola

2 www.chefs-garden.com 800.289.4644

nasturtium

johnny jump up

citrus coriander

blooms

snap dragon

micro wasabi mustard

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MARTINcahill

800.289.4644 www.chefs-garden.com 3

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

from mandarin oriental hong kong www.mandarinoriental.com/hongkong

Mandarin Oriental


Lemon

y

lemon verbena

micro lemon grass

micro lemon bergamot

micro lemon basil

micro lemon balm

lemon balm

micro lime basil

pet

ite

wild

rh

ub

arb

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MATTdankoLemon 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

from the greenhouse tavern www.thegreenhousetavern.com

The Greenhouse Tavern


Minty

demi pineapplemint

micro greek mint

micro lemon minimint

demi apple mint

micro pennyroyal

demi english mint

nepitella mint blooms

demi spearmint


demi banana mint

micro mint balm

micromountain mint

micro spearmint

demi orange mint

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MICHAEL porruGreek 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

from dessert esoteric www.chefs-talk.com/people/Chef_Michael

Dessert Esoleric


Tart

rainbow luckysorrel

sheep sorrel

red ribbon sorrel

micro sorrel

luckysorrel


zesty lemon sticks

plumlucky

sorrel

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BRUNO chemel Strawberry Espuma with Génoise Brûlée and Rainbow Lucky Sorrel

Photo Credit: Marija Vidal Photography

from baumé www.baumerestaurant.com

Baumé


Distinctive

petite wasabi mustard

petite watercress

Petitepink Pearl

PetiteRadish

Petitewhite

celery

Petitecarrots

Petitenew zealand

spinach

petite mache

sedum


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

from sofitel chicago watertower www.sofitel.com

Sofitel Chicago



Sixteen Trump®

PATRICK fahy"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."

from trump international hotel & tower chicago www.trumpchicagohotel.com

Pink Pearl Apple, Walnut, Red Ribbon Sorrel

Cider, Goats Milk, Brown Butter, Red Ribbon Sorrel


Sixteen Trump St Regis Bal Harbour

ANTONIO bachour"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."

from the st. regis bal harbour resort www.stregisbalharbour.com

Savorythai basil

Pea Tendrils

tri colorsage

micro thyme

memochives

burgundyamaranth

lettuce drops


micro sage

®

PAGE pressley

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

from uchi www.uchirestaurants.com

Uchi


®

Lusciousnasturtium leaf macshua leaf

pink tippedparsley

neon sweet

potato leaf

kinome

pur

ple s

pin

ach

leaf

shiso

leaf

beet blush

sun

ris

e be

et blus

h

Leaveskinome leaf

nasturtium leaf

mashua leaf

flaming shiso leaf

neon sweet potato leaf


purple spinach leaf

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DAVIDberanParsnip 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

from next restaurant www.nextrestaurant.com

Next Restaurant


Spicy

petite karate mustard

micro purple tat soi

micropurple radish

micro tat soi

petite black mustard

micro red radish


pet

ite

ho

rs

er

adis

h s

ho

ot

s

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

from the carillon restaurant www.thecarillonrestaurant.com

The Carillon Restaurant


®

Robust

Olive leaf arugula

micro arugula

bowtiearugula

traditionalarugula

micro sylvettaarugula

sylvetta arugula


JEREMYbearmanBlack Pepper Garganelli, Veal Sweetbreads, Chanterelle, Sweet Corn, Okra, Tomato Confit and Petite Arugula

from rouge tomate www.rougetomatenyc.com

Rouge Tomate®


Classicgarlic root

micro wasabi mustard

micro sea spears

micro watercress

red ribbon sorrel

tropical spinach


JORGEhernandez"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

from minibar by josé andrés www.minibarbyjoseandres.com

Minibar by JoséAndrés®



Classicpetite spinach

micro basil sampler

rainbow lucky sorrel

emerald crystal lettuce

citrus corianderblooms

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BRANDONnearSeared 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

from terra vista at snoqualmie casino www.snocasino.com

Terra Vista

2013 Artful Food Winter Menu Planning Guide

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