Diners today expect and perhaps even demand diversity, and yet they have a craving for comfort, for foods they already know and love. Fortunately, there is an intriguing, experience-proven solution: petite vegetables! These luscious veggies burst with flavor and are in familiar shapes – but, because of their unique sizes and exceptional tenderness, they surprise and delight diners.
As part of Roots 2017, women in prominent positions in the culinary world shared their experiences, insights and philosophies in “She Will Rise: The Challenges and Rewards of Being a Female Leader.”
With New Year’s Eve falling on a Sunday this year, we anticipate that celebrations will start on Friday and won’t stop until Monday. Some diners, we suspect, will want to enjoy dinner out every single night throughout this special holiday weekend – and we’re sure that all our chefs are busy creating the most incredible dishes and menus yet!
Yes, it’s that time again, the time when we all mull over what happened in the year that’s about to close and imagine what’s yet to come. And, at The Chef’s Garden, that’s exactly what Farmer Lee Jones has been doing: reminiscing over a fantastic year and envisioning how next year will be even better.
For the sixth consecutive year, The Chef’s Garden has received a 100 percent score on meeting the Good Agricultural Practices (GAP) required by the Ohio Produce Marketing Agreement.
At The Chef’s Garden, we have experimented with 100+ varieties of lettuce, narrowing that down to 20 to 25 of our chefs’ favorites. Plus, we always have eight to ten new varieties in research or trial stage, each of which thrive in cooler weather.