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 | 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...
by Chef's Garden | Sep 27, 2022 | Food and Nutrition
At The Chef’s Garden, the farm team grows lettuces that are so flavorful they can be appreciated as much as entrées. Here, we’ll share delicious, eye-catching ways to plate lettuce and for patrons to enjoy it in a glass. At the Bar: Lettuce Mojito Muddle a...
by Chef's Garden | Sep 2, 2022 | Culinary Arts
Eggplant is at the heart of many fine cuisines, including French, Italian, Greek, Turkish, South Asian, Middle Eastern, and more. In this post, we’ll share three food plating techniques that feature an eggplant dish. Bar and Bar Snack: Petite Eggplant with...
