Rhubarb has a wonderful taste, but no other variety tastes better than Mr. Frye's Rhubarb grown at The Chef's Garden.
Revitalizing the tradition of native cultures was the topic for a panel discussion featuring Native Amercian Chefs Dr. Lois Ellen Frank, Nephi Craig, Arlie Doxtator and Walter Whitwater.
Roots Conference at The Culinary Vegetable Institute, September 9, 2013 - Donabe expert Naoko Moore and Chef Kyle Connaughton demonstrate how understanding history makes us wiser people and better chefs by exploring donabe cooking - a 16-thousand-year-old precusor to modern cooking techniques like sous vide.
Roots Conference at The Culinary Vegetable Institute, September 8, 2013 - Grace Restaurant Chef Curtis Duffy aims to minimize waste in the kitchen by exploring the vast culinary applications possible from a corn plant. He'll show you how he deconstructs corn to make use of everything from the stalk to the silk, and combines them into an edible work of art.
Farmer Lee Jones is in The Chef's Garden's root cellar harvesting beets.
Farmer Lee Jones and Chef Sam Misiura say keep it simple with The Chef's Garden's fingerling potatoes.