Elegant Simplicity of Fresh French Beans: Plating Techniques

by Chef's Garden | Jul 25, 2022 | Food & Cooking

The French green bean—the lovely haricot verts—provides the succulently delicious taste of fresh bean, offering up a satisfying crunch when raw and a marvelous texture when delicately cooked. Here are three ways to flavorfully use French green beans and plate them...

Uniquely Special Squash Blossoms: Plating Techniques

by Chef's Garden | Jul 18, 2022 | Food & Cooking

Fresh squash blossoms serve as a signature offering at The Chef’s Garden, so chefs at the Culinary Vegetable Institute enjoy finding distinctive ways to share their versatile beauty. Here are three different flavorful ways to incorporate them into your offerings, each...

Vegetable-Forward Meals: How and Why to Get Started

by Chef's Garden | Jul 18, 2022 | Cooking and Recipes

“Our mission at The Chef’s Garden is to grow exceptional vegetables, to care for each other and the land, and to inspire a vegetable-forward future.” What is Vegetable Forward?  At The Chef’s Garden, we are all for eating more vegetables and love thinking in terms of...

Complex Flavors of Arugula and Mustard Blooms: Plating Techniques

by Chef's Garden | Jul 12, 2022 | Food & Cooking

Fresh arugula offers up a nutty flavor with a note of delicious sweetness before developing a salty/peppery/spicy taste. Mustard blooms, meanwhile, add a wasabi-like flavor to dishes, peppery with a touch of horseradish. Here are three plated dishes containing these...

Beet Blush Leaves: Plating Techniques

by Chef's Garden | Jun 29, 2022 | Culinary Arts

Besides being delicious and eye-catching, the beet blush leaf is a beautiful example of our mantra: every part of a plant’s life offers something unique to the plate. In the first post of our “Plating Techniques” series, we’ll share three concepts and apply beet blush...