Chef Gabriel Kreuther
This Michelin-starred chef has a restaurant of the same name—Gabriel Kreuther—and he is the James Beard Award-Winning “Best Chef New York City.” He creates masterpiece fish dishes that are garnished with citrus coriander. Perhaps it’s foie gras. Perhaps a unique gelée—or kingfish or tuna or scallops.
No matter the specifics of the dish in which Chef Gabriel uses citrus coriander, he shares that this herb adds a beautifully distinct flavor. He refers to the blooms as “tamped coriander,” ideal for dishes where the full-on citrus flavor of the herb can be too pungent. By using the blooms, it’s the best of both worlds, providing a versatile, refreshing flavor that doesn’t overpower the dish.
“I use citrus coriander quite often,” he says, “when I want to create a light, refreshing layer of flavor. So, I always keep it on hand.”
The blossoms add a subtle hue to dishes, as well, which can be exactly the effect he wants to create. If he wants an especially subtle layer, he may use the blooms, one by one, as needed. If he wants a more powerful impact, he’ll use an entire bouquet. “It’s all about what you want to achieve on a dish, what you want the mouth experience to be.”
Chef Gabriel has discovered that many people aren’t aware of the citrus coriander bloom and, when they taste it for the first time, they are pleasantly surprised.
Chef Rodrigo Fernandini
Raised in northern Peru, one of his biggest early culinary influences was his mother who taught him the beauty of Peruvian cuisine when he was still quite young. After graduating culinary school at Le Cordon Bleu in Lima, he trained in top restaurants, including ones with Michelin stars. He is now the executive chef at and founder of Artesano in Tribeca, NYC as well as the founder and chef at Sustainable Cocina, an e-commerce sauce company.
As he designs dishes, Chef Rodrigo appreciates the sophistication of the citrus coriander: its unique citrusy taste and aroma. He uses it in the Peruvian dish, ceviche, where raw fish is typically cured in fresh lemon or lime juice. His citrus-based marinade includes cilantro, celery, lime juice, ginger, garlic—and, of course, citrus coriander. Chef Rodrigo strategically decides just the right number of blooms for the plate, which allows him to achieve the desired flavor and texture as well as the dish’s appearance.
Chef Garrett Lipar
Chef Garrett grew up in Michigan where he learned to appreciate the changing of the seasons in the U.S. heartland. Spending countless hours in the vast garden planted at his grandparents’ property, he learned, early on, the art of tasting, canning, and pickling the bounty of Mother Nature. After studying at the Scottsdale Culinary Institute, he expanded his knowledge at the Public Restaurant in New York City and then BOKA in Chicago. Time spent at Restaurant Frantzen in Stockholm, Sweden rounded out his experiences, and he is now at Albena.
Garrett loves the punchy flavor of citrus coriander and its acidic tone. In a recent dish on the menu, he lightly cured scallops with seaweed, and then sliced them while still raw. He layered them with house pickles, and then a dressing of fermented jalapenos, lime, soy sauce, and olive oil—topped off with citrus coriander.
If you’d like to benefit from the citrus coriander blooms in your dishes, please contact your product specialist.