Chef and farmer talked the talk and walked the walk during a farm visit on June 5 with Chef Michael Dengelegi, chef de cuisine at Aviary NYC. Chef Michael toured the farm, meeting and talking with the team members responsible for researching, cultivating and growing the fresh vegetables that arrive at his restaurant every week.
Mother Nature is used to doing what she wants.
So, what should we do? At The Chef’s Garden, we aren’t joking when we say we grow our vegetables “slowly and gently, in full accord with Nature.” That’s because we’d rather hold hands with Nature than wrestle with her.
Farmer Lee Jones says pairing chefs’ wishes with Nature’s whims relies on delicate choreography.
“We let Mother Nature dictate. We can’t outsmart her,” he says.
Think of it as a dance. A tango, let’s say.
When making a Sunday brunch reservation feels like trying to score tickets to a Beyoncé concert, you know you’re on to something good. That’s kind of how it is at the Army Navy Country Club’s Mother’s Day brunch.
Foods rich in bitter flavoring are coming to the forefront, an underappreciated flavor that is finally starting to get its due in the United States. People are appreciating these foods – from Brussels sprouts to cauliflower, eggplant to kale and more – because of their flavors as well as their nutrition.
Picture the scene . . . you’ve just gotten a marvelous job as a private chef on the yacht of a multi-millionaire – or even a billionaire. To make it even more of a dream life, your new boss has just told you that he and his family were going to explore the island, so you have the night off. You kick back, take several deep breaths, smelling the incredible tropical flowers, the scent of the ocean and – oh, wait!