winter + early spring menu planning guide

®The Chef’s Garden

borage blooms

The Chef’s Garden::800.289.4644

SORRELred ribbon®

signature valentines800.289.4644

1.

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candy stripe beet cupid’s arrow midnight spice

petite radishes pink pearl sedum pink tipped parsley

rainbow lucky sorrel red ace cabbage red ribbon sorrel

watermelon radishtropical spinachred velvet coleuswww.chefs-garden.com + www.chefsgardennetwork.com

2. www.chefs-garden.com + www.chefsgardennetwork.com

bachelor buttons citrus marigolds egyptian star flower

frilled dianthus johnny jump ups mini florets

nasturtium flowers snapdragon violas

signature blooms

micro mixed basilarugula [petite] baby specialty tomatoes

3.

The Ritz Carlton: St. ThomasComponents: Seared Loup de Mer, Warm Asparagus, Corn and Tomato Salad, Chorizo Foam, Baby Arugula and Micro Mixed Basil

dish prepared by: Chef Fabien Gnemmi

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4.

anise hyssop basil sampler chives

cress blend fennel green basil

mint sampler green shiso opal basil

pea tendrils red mustard tarragon

signature micros800.289.4644®

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garlic root purple spinach leaves watermelon radish

5.

Components: Duck Breast, Rainbow Swiss Chard, Lentil/Caper Salad, Red Ribbon Sorrel, Holiday Mesclun, Bacon Braised Brussels, Candy Stripe Beet, Rose Petals, Garlic Root, Carrot, Apricot Gastrique, Watermelon Radish, Coriander Blooms, Seckel Pear, Purple Spinach Leaves and Chive Vinaigrette dish prepared by: Chef Billy Tomlinson

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Prestwick CC

6.

chervil citrus blend lemon balm

parsley rainbow spinach red ribbon sorrel

sage sea cress sea spears

sorrel wasabi mustard watercress

signature micros800.289.4644

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® citrus coriander

The Chef’s Garden::800.289.4644

BLOOMS

7.

all night blend arugula burgundy amaranth

bulls blood carrot top cilantro

cutting celery lemon grass mache

millenium blend white celery

signature micros800.289.4644®

thyme8. www.chefs-garden.com + www.chefsgardennetwork.com 9.

micro cilantro lettuce mixed radish

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The Ritz Carlton: St. ThomasComponents: Chef’s Garden Mixed Baby Lettuce, Orange Segment, Fennel, Cucumber, Cherry Tomato, Radish, Passion Fruit Dressing and Micro Cilantro dish prepared by: Chef Fabien Gnemmi

asparagus bowtie arugula carrots

citrus crystal lettuce/bloom cruciferous blend cuke with bloom

emerald crystal lettuce leeks purplette onions

signature petites800.289.4644®

10. www.chefs-garden.com + www.chefsgardennetwork.comradishes salad sensation white turnip

photography by: Francesco Tonelli

11.

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Components: Buttermilk, Baby Radish, Cayenne, Chives, Cucumber, Cucumber Vinaigrette, Dill, Gold Gelatin, Lemon Vinaigrette, Nasturtiums Flowers and Leaves and White Balsamic Vinegar dish prepared by: Chef Daniel Humm

Eleven Madison Park

micro chives nasturtium flowers nasturtium leaves

Deagan’s Kitchen & BarComponents: Ohio Grassfed Beef Perogies with Delicatta Squash, Creamcicle Sweet Potato, Black Winter Truffle Crema, Baby Carrots, Popcorn Shoots, Baby Beets and Ruby Queen dish prepared by: Chef Demetrios Atheneos

Components: Candied Red Curry Squash and Pumpkin Crostini with Lake Erie Creamery Goat Cheese Chevre, Petite Garden Collage, Black Bird Baking Co. Baguette, Cherry Bomb Radish, Toasted Pumpkin Seeds, Red Ribbon Sorrel and Southern Tier Pumpkin Ale Syrup dish prepared by: Chef Demetrios Atheneos

We’d like to know how you are using our products. Send us photos and descriptions to marketing@chefs-garden.com.

We want to feature you!

cherry bomb radish

red ribbon sorrel

popcorn shoots

carrots

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12.

citrus coriander bloom micro purple radish pea tendrils

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13.

Components: “Angels on Horseback” Viking Village Sea Scallops wrapped in Pecan Wood Bacon with Chimi Churi, Pea-Riffic, Micro Purple Raddish, Citrus Coriander Blooms, and Johnny Jump Ups dish prepared by: Chef Demetrios Atheneos

14. www.chefs-garden.com + www.chefsgardennetwork.com

baby specialty tomatoes black mint carmellini beans 1-1½”

egyptian star flower sold by bloom garden jewel ½”-1” jelly bean sedum pieces

beet blush neon sweet potato leaves open faced snapdragon

signature new + new for the season800.289.4644®

oyster leaf15.www.chefs-garden.com + www.chefsgardennetwork.com

anise hyssop and bloom basil sampler chocolate mint

flaming shiso horseradish shoot lavender [english]

signature herbs800.289.4644®

lemon verbena nepitella mint rootbeer leaf

sage sampler wild rhubarb zesty lemon stick

16.

beets carrots cauliflower

celery root crosnes fall radish

jerusalem artichokes specialty tomatoes white turnips

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signature veggies

citrus marigolds cauliflower fennel

17.

Components: Day Boat Scallops, Cauliflower, Unagi, Shaved Fennel, White Chocolateand Citrus Marigolds dish prepared by: Chef Robert Bean & Sous Chef Alex Mathieu

The Exeter Inn®

brussels sprouts micro thyme purple ninja

18.

Bar 145®

Components: Winter Salad, Fried Brussels Sprouts, Purple Ninja Radishes, Thyme, Artichokes, Onions, Rendered Bacon Fat with Red Zinfandel, Rice Wine Vinegar and Sugar in the Raw dish prepared by: Chef Robbie Lucas

19.

arugula bowtie mesclun crystal lettuce quartet

green table banquet blend holiday mesclun mixed asian greens

mixed lettuce mixed mustard new zealand spinach

petite mixed lettuce red malabar spinach root spinach

signature lettuce + greens800.289.4644

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borage blooms [white] cuke with bloom petite veg

20.

Components: Salt Roasted Vegetables, Asparagus, Beets, Carrots, Cukes with Bloom, Radish, Nasturtium Leaves, Borage Blooms, Chicory Soil and Raspberry Vinaigrette dish prepared by: Chef Robert Bean & Sous Chef Alex Mathieu

The Exeter Inn®

The Exeter InnComponents: Tuna Tartar with Avocado, Barrel Aged Shoyu, Crispy Wontons, Nasturtium Leaves, Citrus Coriander Blooms, Borage Blooms and Red Ribbon Sorrel dish prepared by: Chef Robert Bean & Sous Chef Alex Mathieu

red ribbon sorrel

21.

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borage blooms [blue] citrus coriander blooms

purple skin okinawa

creamsicle:sold out

willow leafkorean purplesold out

o’henry

white yam

envy

covington

amish bunch porto rico

purple yam

continental red

nugget

dianne

beauregardspeckledpurple

22.POTATOESsweet

23.

signature potatoes800.289.4644®

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adirondack blue adirondack red peanut

purple fingerling red thumb russian banana

mixed potatoes

We’d like to know how you are using our products. Send photos and description to marketing@chefs-garden.com.

We want to feature you!

24.

The Chef’s Garden - how are you using our products?®

The CloisterComponents: Autumn Lettuces, Rapini, Brussels Sprouts and Cider Vinaigrette

The CloisterComponents: Wagyu Striploin, “Truffled” Tiny Roots, Trumpet Mushrooms and Madeira

petite carrots petite beets

prepared by: Chef Daniel Zeal

prepared by: Chef Daniel Zeal

prepared by: Chef Daniel Zeal

The CloisterComponents: Lobster, Hubbard Squash, Black Soba, Bok Choy, Nasturtium and Violas

bok choy violas

brussels sprouts mixed lettuce

The Chef’s Garden::800.289.4644

SMALLBITES

Call your Product Specialist to learn about our

NEW SmallBites

®

The Chef’s Garden is a seasonal farm. Product availability is weather dependent and is subject to change.

®

The Chef’s Gardenph:: 800.289.4644chefsgarden.com

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