Alliums at The Chef’s Garden are a chef favorite in many kitchens across the country. Our chives and garlic aren’t your typical—they’re born from innovation and, at times, happy accidents.
Chives were one of our first lucky discoveries. Chef Guillermo “Memo” Tellez of Charlie Trotter’s was visiting the farm when he noticed trays of young chive shoots with distinctive seed helmets awaiting transplant. Curious, he tasted one straight from the tray and was instantly taken by its concentrated allium flavor and one-of-a-kind appearance. That moment helped shape the future of microgreens at The Chef’s Garden.
Later on, Garlic Root made its debut thanks to Farmer Lee’s wife, Mary, during a routine garlic harvest. Nothing seemed unusual—until she saw the crop through a new lens. What emerged from the soil was a stunning 12-inch strand of luminous, snow-white garlic with an unbelievably sweet yet robust flavor. A delicious and entirely unexpected byproduct of garlic.
Today, chefs continue to turn to our alliums for their bold flavor, striking appearance and unmatched versatility. Whether it’s a refined take on chives or the unexpected elegance of Garlic Root, these ingredients inspire creativity and elevate the plate. The following chefs showcase how Micro Chives, Memo Chives and Garlic Root have become standouts in their kitchens.
Garlic Root
Executive Chef Garrett Kasper – Arbor Day Farm
While not quite a sibling to chives, Garlic Root is certainly a close cousin in the allium family—and a standout ingredient in the kitchen of Executive Chef Garrett Kasper at Arbor Day Farm. What he loves about Garlic Root is its striking aesthetic that leaves a visual impact that naturally enriches a dish.
Chef Garrett incorporates Garlic Root across a range of dishes, from elevated BBQ to summer halibut and corn chowder, to their heirloom tomato dishes. Its versatility and unforgettable flavor have made it a consistent favorite on his menus.
Currently, Chef Garrett and his team are working on developing a “Not Your Traditional Tamale”, featuring Nebraska short rib, corn and Garlic Root on a corn husk. He loves to let the flavors shine naturally. He explains that the trick to using the ingredient is to “take a dish where there is an existing garlic component and scale it back slightly and finish with a few slices of Garlic Root to bring that raw garlic flavor without the harshness or burn of a clove.” This technique allows the familiar bite of garlic while avoiding overwhelming the palate, making it an ideal addition.
Chef Garrett’s take on Garlic Root: Aesthetically appealing. Versatile. Subtle.
Micro Chives
Executive Chef Jeffrey Miller – Rosella NYC
Micro Chives offer the perfect touch of allium flavor, and Chef Jeffrey Miller of Rosella NYC has been a longtime advocate. His love for traditional chives naturally led him to explore a more refined variation and The Chef’s Garden Micro Chives quickly became a staple in his kitchen.
At Rosella, Micro Chives are used in a variety of dishes: as toppings for nigiri, folded into sauces, and even chopped into their signature fish sausage patties. Chef Miller prefers to cut them slightly longer than standard chives, allowing for a more eye-catching sprinkle across the plate. “It creates a more striking effect,” he says.
What sets Micro Chives apart for Chef Miller is their depth of flavor and fresh brightness, which complements the restaurant’s rustic yet delicate style. His pro tip for extending their shelf life? “Keep them dry — they’ll last much longer than you’d expect.”
Chef Jeffrey’s take on Micro Chives: Crisp. Delicate. Bright.
Memo Chives
Executive Chef Alejandro Placeres – Yaamava’ Resort & Casino
Memo Chives are a visual and flavorful standout, especially for those who appreciate the allium family and seek a unique look and feel to the plate. Executive Chef Alejandro Placeres and his Executive Sous Chef, Anthony Lupian, have embraced the use of various microgreens to not only add visual appeal but enhance the flavor of a dish. They believe the Memo Chive adds that intense, complementary burst of flavor to many dishes.
At Yaamava’, Memo Chives are featured in their A-5 Brisket Carpaccio. The dish highlights Kawaii Olive-Fed Wagyu, charred leeks and Vidalia onion espuma. The inspiration for the use of Memo Chives in the dish was to celebrate the allium family all while incorporating various textures and techniques.
“Less is more,” Chef Alejandro explains. “We want the Memo Chive to speak for itself, allowing our guests to enjoy and appreciate its simplicity.”
Chef Alejandro’s take on Memo Chives: Flavorful. Fun. Sexy.
