Can You Really Integrate Sustainability Into Fine Dining and Your Hospitality Business?

by Chef's Garden | Nov 21, 2023 | Kitchen and dining

To answer that question at Roots 2023: Regenerate, we turned to Chef David Kinch. In 2016, his restaurant, Manresa, received three Michelin stars—and, in September 2023, he shared his experiences with fine dining and his insights about sustainability at our Roots...

Pea Blossoms: Plating Techniques

by Chef's Garden | Oct 23, 2023 | Culinary Arts

Besides being delicious, peas are incredibly versatile as they pair up beautifully with a wide range of other ingredients. Here, Chef Jamie Simpson plates them in three lovely dishes for the bar, fine dining establishments, and the country club.   At the Bar: Sweet...

The Amazing Oyster Leaf: Plating Techniques

by Chef's Garden | Oct 23, 2023 | Food and Gastronomy

Oyster leaf. Sea bluebells. Oysterplant. Mertensia maritima. This special plant has plenty of names, but it’s truly one of a kind. Here, Chef Jamie Simpson celebrates its uniqueness and fresh oceanic flavor by presenting it in three creative ways.   At the Bar: Fried...

Spinach: Plating Techniques

by Chef's Garden | Sep 19, 2023 | Cooking Techniques

Spinach is deliciously versatile, ideal for raw or cooked applications. At The Chef’s Garden, fresh spinach has Brix readings indicating a natural sugar content as high as an apple! Here, Chef Jamie Simpson shares three intriguing ways to use spinach and plate it...

Sorrel: Plating Techniques

by Chef's Garden | Jun 1, 2023 | Food & Drink

Sorrel, with its sweet introduction and tart finish, comes in numerous varieties, each amazing. Chefs have their own favorites – chosen based on flavor, textures, and attractive appearances on the plate or in a glass.   Here, Chef Jamie Simpson shares three of...