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Spring is here and our new manu planning guide has arrived. See what is in season!
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®The Chef’s Garden
cuke with bloom + rhubarb
spring + early summer menu planning guide
The Chef’s Garden::800.289.4644
BLOOMSwatercress
®
800.289.4644
citrus marigolds
mini florets
nasturtium flowers + leaves
The Chef’s Garden::800.289.4644
BLOOMS signature blooms800.289.4644
1.
®
arugula blooms blue pansy borage blooms
citrus marigolds egyptian star flowers frilled dianthus
mini florets mini sorbet princess mustard blooms
sweet aztec bloomspink pansynasturtium flowers + leaveswww.chefs-garden.com + www.chefsgardennetwork.com
candy stripe beet cuke with bloom viola
®Components: “Gin and Juice”, Botanist Gin, Creme De Violet Gel, Cucumber Juice,Candied Striped Beets, Bay Oyster, Cuke with Bloom, Citrus Coriander Blooms, Pink Peppercorn and Viola dish prepared by: Chef Phillip Foss
photography by: Huge Galdones/Galdones Photography
EL Ideas
2.
petite leeks
rampswww.chefs-garden.com + www.chefsgardennetwork.com
viola
photography by: Huge Galdones/Galdones Photography
3.
asparagus baby white asparagus coty cuke 2” long
flowering herbs lucky sorrel with bloom miners lettuce
petite leeks petite purplettes petite wild rhubarb
ramps squash squash with bloom
signature spring800.289.4644
www.chefs-garden.com + www.chefsgardennetwork.com 3.
4.
chinese toon citrus coriander bloom citrus crystal lettuce bloom
mache mountain mint pink-tipped parsley
new zealand spinach rainbow lucky sorrel red malabar spinach
sea spears sylvetta arugula tropical spinach
signature specialties800.289.4644®
www.chefs-garden.com + www.chefsgardennetwork.com
Rouge Et BlancComponents: Watermelon, Goat Cheese, Candy Stripe Beets, Pink Pearl Sedum, Emerald Crystal Lettuce, Bachelor Buttons, Dianthus, Johnny Jump Ups and Citrus Coriander Blooms dish prepared by: Chef Matt Rojas
pink pearl sedum
®
emerald crystal lettuce johnny jump ups
5.
6.
arugula borage burgundy amaranth
bulls blood carrot cilantro
dill fenugreek
magenta lace parsley popcorn shoot
signature micros800.289.4644
www.chefs-garden.com + www.chefsgardennetwork.com
®
cutting celery
burgundy amaranth
cilantro
fenugreek
popcorn shoot
small
The Chef’s Garden::800.289.4644
BITES
7.
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anise hyssop black cumin chives
lemon balm lemon grass opal basil
red shiso sea cress tarragon
thai basil watercress
signature micros800.289.4644®
thyme8. www.chefs-garden.com + www.chefsgardennetwork.com
chives
opal basil
tarragon
watercress
signature micros
www.chefs-garden.com + www.chefsgardennetwork.com
spinachcutting celery citrus marigolds
Components: Beef Filet, Thyme, Rosemary, Mosaic of Heirloom Carrots [cumin scented puree, liquid center half sphere, natural form], Trumpet Royal Mushroom, Spinach (goosefoot) Ragout, Red Ribbon Sorrel, Micro Cutting Celery, Marigold Flowers, Ruby Streak Mustard, Petite Kale and Roasted Shallot Jus dish prepared by: Chef Chris Nugent
®
9.
Goosefoot
chickweed chervil fennel
midnight spice parsnip purple radish
red ace cabbage red orach sylvetta arugula
signature micros800.289.4644®
10. www.chefs-garden.com + www.chefsgardennetwork.comviolet tat-soi wasabi mustard white celery
fennel
purple radish
sylvetta arugula
signature micros
www.chefs-garden.com + www.chefsgardennetwork.comwhite celery
11.
potatoescarrots parsley
Components: Confit Atlantic Cod with Smoked Potato, Parsley, Paprika, Razor Clam Chowder, Sea Spears, Tiny Potatoes and Carrots
dish prepared by: Chef Roger Ma
®
Restaurant Daniel
EllaComponents: Red Velvet Petifor’s, Liquid Cheesecake and Red Ribbon Sorrel
dish prepared by: Chef Michael Thiemann
Components: Grilled Octopus, Fried Lemon, Soft Egg, Asparagus and Sweet Potato Leaves dish prepared by: Chef Michael Thiemann
We’d like to know how you are using our products. Send us photos and descriptions to [email protected].
We want to feature you!
neon sweet potato leaves
red ribbon sorrel
®
12.
asparagus
photography by: Ryan Donahue/Donahue Photography
We’d like to know how you are using our products. Send us photos and descriptions to [email protected].
Ella
We’d like to know how you are using our products. Send us photos and descriptions to [email protected].
photography by: Ryan Donahue/Donahue Photography
beets petite coin onions red ribbon sorrel
®
13.We’d like to know how you are using our products. Send us photos and descriptions to [email protected].
Components: Beet Salad, Bulls Blood, Red Ribbon Sorrel, Citrus Coriander Blooms and Petite Onions
dish prepared by: Chef Michael Thiemann photography by: Ryan Donahue/Donahue Photography
full-size
The Chef’s Garden::800.289.4644
HERBS®
14.
chocolate mint
garlic root + garlic shoot
lemon verbena
pineapple mint
The Chef’s Garden::800.289.4644
HERBS
15.www.chefs-garden.com + www.chefsgardennetwork.com
chocolate mint english lavender flaming shiso
garlic root + garlic shoot horseradish shoot lemon balm
signature herbs800.289.4644®
lemon verbena nepitella mint blooms oyster leaf
pineapple mint pineapple sage thai basil
petite mixed
The Chef’s Garden::800.289.4644
ROOT®
16.
ROOT
17.
beets carrots cauliflower
cherry bomb radish french breakfast radish onions
spring radish tomatoes turnips
www.chefs-garden.com + www.chefsgardennetwork.com
signature veggies
The Chef’s Garden::800.289.4644
LETTUCEpetite®
18.
full-size basil sampler
green table banquet blend
mixed lettuce
signature blends, mixes + samplers
www.chefs-garden.com + www.chefsgardennetwork.com
The Chef’s Garden::800.289.4644
LETTUCE
19.
basil sampler cruciferous blend crystal lettuce quartet
full-size basil sampler full-size mint sampler full-size sage sampler
green table banquet blend gourmet bowtie mesclun mixed asian greens
mixed lettuce mixed mustard salad sensations
signature blends, mixes + samplers800.289.4644
www.chefs-garden.com + www.chefsgardennetwork.com
®
cuke with bloom dianthus french marigold
20.
Components: Kumamoto Oysters with Cucumber, Chili Oil, Sea Urchin, Cuke with Bloom,French Marigold and Dianthus dish prepared by: Chef Matt Rojas
Rouge Et Blanc ®
french marigold
Rouge Et Blanc
21.
Miramont Country Club Components: Compressed Melon, Pistachio and Watermelon Rind Pickle, Purple Ninja Radishes, Micro Basil Sampler and Baby Specialty Tomatoes
dish prepared by: Sous Chef Justin Turner
®
baby specialty tomatoes basil sampler
22.
violasmint blooms red ribbon sorrel
Components: Marinated Plums, Pickled Gooseberry, Mint Blooms, Viola, Buttermilk Espuma, Smashed Blueberry, Bone Marrow Powder and Red Ribbon Sorrel
dish prepared by: Chef Kristopher DeLee
®
The Portage
pea tendrilswww.chefs-garden.com + www.chefsgardennetwork.com
violas
23.
bean blooms carmellini beans english peas
fava bean fava bean bloom fava bean shoot
pea tendrils pea blooms snow peaswww.chefs-garden.com + www.chefsgardennetwork.com
signature beans + peas
We’d like to know how you are using our products. Send photos and description to [email protected].
We want to feature you!
24.
The Chef’s Garden - how are you using our products?®
ST. Regis Bal Harbour ResortComponents: Mousse, Soft Lemon Biscuit, Raspberry Compote, Lemon Curd, Toasted Almonds, Raspberry Glass, Raspberry Yogurt Ice Cream, Red Ribbon Sorrel and Citrus Marigolds
The Little NellComponents: Smoked Salt Roasted Beets, Beet Custard, Fennel Crumble, Shaved Baby Fennel, Petite Fennel, Red Ribbon Sorrel, Blood Orange Vinaigrette, Avalanche Dairy Goat Blue Cheese
beets fennel
prepared by: Chef Antonio Bachour
prepared by: Chef Kyle Robinson
prepared by: Chef William Fugitt
Latitude 41 Components: Chefs Garden Mixed Carrot Terrine, Spring Peas, Baby Beets, Brussels Sprout Petals, White Asparagus, Crimson Beet and Black Pepper Caramel
peas white asparagus
citrus marigolds red ribbon sorrel
We’d like to know how you are using our products. Send photos and description to [email protected].
Components: Mousse, Soft Lemon Biscuit, Raspberry Compote, Lemon Curd, Toasted Almonds, Raspberry Glass, Raspberry Yogurt Ice Cream, Red Ribbon Sorrel and Citrus Marigolds
The Little NellComponents: Smoked Salt Roasted Beets, Beet Custard, Fennel Crumble, Shaved Baby Fennel, Petite Fennel, Red Ribbon Sorrel, Blood Orange Vinaigrette, Avalanche Dairy Goat Blue Cheese
Components: Chefs Garden Mixed Carrot Terrine, Spring Peas, Baby Beets, Brussels Sprout Petals, White Asparagus, Crimson Beet and Black Pepper Caramel
The Chef’s Garden::800.289.4644
BLOSSOMS
®
squash
The Chef’s Garden is a seasonal farm. Product availability is weather dependent and is subject to change.
®
The Chef’s Gardenph:: 800.289.4644
chefs-garden.comor visit our video network
chefsgardennetwork.com
