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...
by Chef's Garden | Jul 31, 2023 | Cooking and Recipes
The Chef Garden grows a rainbow of radish options and also offers a delicate-looking radish bloom that offers punches of peppery flavor. Each iteration provides marvelous flavors that are playfully and deliciously used at the Culinary Vegetable Institute. Here are...
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...
by Chef's Garden | Mar 7, 2023 | Food & Cooking
Sweet potatoes may have been cultivated as long as 4,500 years ago—and yet, through the use of modern culinary applications and plating techniques, they can present a brand new experience to your guests. Here are three examples by Chef Jamie Simpson. At the Bar:...
by Chef's Garden | Feb 21, 2023 | Food & Cooking
Named after its origin in Brussels, Belgium, Brussels sprouts offer up a wonderful savory flavor— both nutty and cabbage-like—and can be a thing of beauty on the plate. Here, Chef Jamie Simpson shares three delicious uses of Brussels sprouts, plated in lovely ways. ...
