Maneet Chauhan has always been obsessed with food. From the time she was a small girl in eastern India, she was not only learning about the nuances of her nation's homeland alongside her mother, she was visiting her neighbors to cook in their kitchens too. She would tell them that her mother hadn't cooked her dinner in order to be granted a seat at their table in order to learn as much as she could about the intricate and wondrous cuisine of her homeland.
Restaurants are offering more mocktails as beverage pairings, including farm to table recipes. Read our suggestion using blue borage flowers and much more.
There are many moments that we recall fondly about the iconic chef Ferran Adria’s visit to The Chef’s Garden. He was a marvel in his curiosity and the seemingly insatiable interest he had in our vegetables. Everything he saw, smelled and tasted seemed to fill him with wonder.
Crazy carrots have always existed in our fields at The Chef’s Garden. Their twisty loops and freeform curves deeming them imperfect for our chefs who are very specific about the size and shape they are looking for in their vegetables.
We are thrilled to announce that Kat Kinsman will be our emcee at our fifth annual Roots Conference!
At the heart of every successful harvest is quality seed, so planting the appropriate seed is crucial in farming. That information is hard to dispute and it gives you a sense of the pivotal role Leslie G. Bott plays at The Chef’s Garden. She is the farm’s seed purchasing manager, which means she orders all of the seeds planted and plugs transplanted on the farm.