2013 Spring/Early Summer Menu Planning Guide

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Dear Chef,

Springtime is often associated with a fresh start. After its period of rest throughout the winter, the land begins to reawaken. Leaves budding on the trees, plant shoots pushing through the earth and the gentle scent of the season’s first blossom signal a natural time to start anew.

It is always fun to search for fresh flavors in the spring. Every morning I walk through the woods with my dog, Thyme, keeping a sharp look out for the first ramps and morels to emerge. I apply that same foraging eye when walking through our fields and greenhouses, because there’s always something new to be discovered.

In farming as in the culinary industry, springtime is ripe with possibility. Seasonal favorites are here again, refreshing our taste buds with flavors we missed during the winter. It hints at the beginning of our most plentiful season, and that reminds us to refocus on our own humble beginnings. A dogged commitment to quality, service and always keeping your needs at the forefront is what allows us to pursue our passion for farming.

Thank you for the opportunity to be a part of the amazing creativity you bring to your kitchen and for your continued support of our family farm.

BABY

spec

ialty

tom

atoes

Fava Bean with Bean

2 www.chefs-garden.com 800.289.4644

Fava Bean and

Shelled Fava Beans

Pea Blooms

Pea Tendrils

Gold Pea Tendrils

Fava Blooms

Petite Fava

L E G U M E S

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800.289.4644 www.chefs-garden.com 3

DAVIDcodneyEnglish Peas, Wild Maine Shrimp, Apollo Sierra Organic Olive Oil, Radish and Citrus Coriander Blooms

from the peninsula beverly hills www.peninsula.com


P E T I T E SPetite vegetables, herbs, greens and lettuces have a sturdier body that holds up better to heat than their micro counterparts. The possibilities in your dishes are limited only by your imagination.ds and Cacao Nibs, Glaced with a Pink Chocolate, Praline Rose and borage Flower

French Breakfast Radish

Purplette

Cuke with Bloom

Cherry Bomb Radish

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NICO anagnostouEnglish Pea Cream Cheese, Candied Carrots and Peas, English Pea Sorbet, Pea Tendrils, Carrot Leather, Micro Mint, Borage Flowers, Marcona Almond, Vanilla Powder, Carrot Honey Purée

from the ritz carlton amelia island www.ritzcarlton.com

Sage

Parsley

Cilantro

MarjoramOpal Basil Thyme

Greek Oregano Chives Tarragon

F R E S H spice rack


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DON irwinButter Poached Maine Lobster with Maitake Mushrooms, Baby Leeks, Celery Root, Bordelaise Jus and Micro Parsley

from the union league www.unionleague.org



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JULIANserranoSautéed Filet of Black Bass, Cauliflower Mousseline, Saffron Beurre Blanc and Ultra Mixed Lettuce

from picasso at the bellagio las vegas www.bellagio.com


Pirat

Speckled Oak

Red Romaine

Green Tango

Redina

Green RomaineGreen Oak

L E T T U C EChefs who deliver an exceptional and unique dining experience love the blooming effect of these tiny yet full-bodied heads of lettuce. It’s an ingredient you won’t find anywhere else.


Petite Dandelion

Ultra Lucky Sorrel with Blooms

Flaming Lucky Sorrel

Petite Chickweed

Petite Mache

Red

Green

F O R A G E DWhat’s fresher and more natural than ingredients just gathered from the earth? There’s always something new to be discovered in nature.

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GRAHAMelliotButternut Squash and Ginger Soup, Fish Sauce, Petite Flaming Lucky Sorrel, Bachelor Buttons, Fresno Chilis, Soy Flakes and Lime

from graham elliot www.grahamelliot.com


Photo credit: Anthony Tahlier Photography

R Y A N m c c a s k e ychef/owner acadiaMcCaskey describes his style as "simultaneously contemporary and classic. The first half of my career was rooted in classical cuisine, technique-driven, the fundamentals. Recently, my focus shifted to subtlety, layering flavors and using contemporary techniques. But one doesn't overshadow the other - they work together in harmony, balancing out one another."

Top: Bass, Deer Isle Scallop, Rutabaga, Rock Shrimp, Kale, Puffed Grains, Squab Consommé, Petite Red Mustard, Petite Wasabi

Mustard, Nasturtium Leaves and Borage Flowers Left: Bass, Squid Ink Vinaigrette, Manila Clams, Caponata, Cuttlefish “Noodles”, Mi-

cro Red Ribbon Sorrel, Gold and Green Pea Tendrils and Nasturtium Leaves

www.acadiachicago.com

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Photo credit: Anthony Tahlier Photography

T H O M A S r a q u e lpastry chef acadia

At Acadia, Raquel continues to focus on seasonal, modern desserts grounded in classic technique - and infused with a touch of humor. A cancer survivor, Raquel finds balance in his life with a committed yoga practice; he hopes to one day open a patisserie, offering the perfect macaron in addition to pastries and chocolates.

www.acadiachicago.com

Top: Ile Flottante- Tropical Fruits, Acacia Honey, Espelette, Olive Oil, Diver's Grass, Borage Flowers and Micro Thai Basil Right: Summer

Preserve- Red Fruit Preserve, Mascarpone, Black Olive, Rooibos and Micro Fennel

Mustard Blooms

Plum Lucky Sorrel

Gotu Kola

Petite Lovage with Root

Peruvian Clover

Arugula Blooms

F O R A G E D flavors14 www.chefs-garden.com 800.289.4644

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RJ cooper

Montana Elk, Huckleberries, Job's Tear, Chestnuts, Petite Chickweed

from rogue 24 www.rogue24.com


Petite New Zealand Spinach

Petite Spinach

Petite Tropical Spinach

Petite Simply Red

Petite Red Malabar

S P I N A C HOur Petite Spinaches are thriving with the change of season. Root Spinach and Simply Red both have amazing color and body. If you're feeling a little more daring, opt for Petite Tropical Spinach, New Zealand or Red Malabar.


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JOSEPHhaverlinRoasted Rabbit Loin with Shitake Bacon, Citrus Chive Gremolata with Pickled Vegetables and Tropical Spinach

from disney's contemporary resort www.disneyworld.disney.go.com



Mixed Hyssop Blooms

Chocolate Mint

Pink-tipped Parsley

Thai BasilBlooms

English Lavender

Mixed Autumn Sage Blooms

Nepitella Mint with Blooms

H E R B SThe enticing fragrance of basil, sages, mints and lavenders is second only to the flavors they can impart to a dish. Using Herbs in your cuisine can enhance a dish with exquisite simplicity.

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CHRISwindusFoie Gras with Honey Crisp Apple Gelée, Persimmons, Beets, Butter Pecan Powder, Mini Sorbet Princess, Flowering Mint Sampler, Dianthus and French Marigolds

from todd english's bluezoo www.swandolphinrestaurants.com



Borage Flower

Citrus Marigolds

Egyptian Star Flower

Violas

B L O O M SSimple touches can turn any dish into something extraordinary. Add a bloom or a petal and see the difference. Our greenhouse is overflowing with blooms from tiny Egyptian Star Flowers to our bright Nasturtium.

Mixed Flower and Mini Sorbet Princess

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MARIKEvan beurdenPuff Pastry, Whipped Ganache of Madirofolo and Orange Blossom, Roasted Almond and Madirofolo Cremeux Crispy of Chocolate, Shortbread, Almonds and Cacao Nibs, Glaced with a Pink Chocolate, Praline Rose and Borage Flower

from four seasons hotel hong kong www.fourseasons.com/ www.marikevanbeurden.com



Micro and Petite Watercress

Garlic Root

Petite Red Ribbon Sorrel

Micro Wasabi Mustard

Menu

Fava Bean with Bean


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Citrus Coriander Blooms

Micro Arugula

Emerald Crystal Lettuce

Micro Sea Spears

Must Haves

emerald crystal lettuce

Green Basil

Opal Basil

Spicy Bush Basil

Lime Basil

Cinnamon Basil

SMALLbites: 6 different products.6 different flavors. 1 package.


BASILbites

Thai Basil

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Asparagus Baby Squash

Squash Blossom Rhubarb

Ramps Fiddlehead Ferns

COMING soon

Garbanzo with Beanfrom seed to harvestThe Chef's Garden

1-800-289-4644

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2013 Spring/Early Summer Menu Planning Guide

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