by Chef's Garden | Nov 16, 2023 | Basil Brilliance
Using the Bounty of Basil in Beautiful Ways People have cultivated basil for thousands of years, using it in multiple cuisines and appreciating its marvelous flavors, fragrant aromas, and desirable textures—as well as its visual appeal. Here, Chef Jamie Simpson...
by Chef's Garden | Sep 12, 2023 | Gastronomy
The cucamelon truly is unique, an egg-shaped fruit that looks like a mini-watermelon and tastes like sweet cucumber overlaid with a slightly sour taste of pickle. Here are three ways to highlight this amazing fruit. Bar and Bar Snack: Feta Stuffed Cucamelons ...
by Chef's Garden | Dec 13, 2022 | Food & Cooking
Mention a potato and people often begin reminiscing—about the mashed potatoes that Grandma used to make during the holidays or the hashed potatoes and eggs they made their children on chilly school mornings. “Potatoes,” Chef Jamie Simpson of the Culinary Vegetable...
by Chef's Garden | Oct 31, 2022 | Cooking or Recipes
Fresh peas are so versatile that the possibilities are nearly endless. They pair well with veggies and herbs, rice, beans, cheese, grains, and more. This is a perfect example of taking a vegetable and only being limited by your imagination. Add pea blossoms and...
by Chef's Garden | Oct 10, 2022 | Cooking
Cabbage is an incredibly versatile vegetable—and here, we’re going beyond the exploration of cabbage in soups, stews, stir-fries, and slaws. At the Bar: Kimchi Bloody Mary The spicy, fermented flavors of kimchi juice serve as a natural addition to a...
