Chef Bryan Elliot has, over his illustrious culinary career to date, owned a fine dining restaurant and served as an estate manager and private chef for discerning clients. And, for more than 16 years, he’s also been a treasured customer of The Chef’s Garden.
First of all, if you’re wondering what it takes to become a three-time world and seven-time national boomerang champion, one needs to go no further than Delaware, Ohio—the home of Chet Snouffer, the only person on the planet to have accumulated all of these prestigious titles.
Read about the beautiful versatility, flavor and nutrition of our vegetables, ones regeneratively farmed with love, harvested fresh and shipped directly to you.
Think back to when the ball was dropping on New Year’s Eve—and it’s likely that many people hadn’t used phrases like “social distancing” or “self quarantining” in their entire lives. But, nowadays, it’s hard to turn on the television or radio or click on your social media channels without hearing or reading about those concepts being discussed.
For more than 30 years, we have devoted ourselves to working in concert with extraordinary chefs from around the world, like Chef Jessica Biederman from the Four Seasons Hotel Boston, and Chef Daniel Sicilia from California Grill. We collaborate with them, having plenty of conversations about what they need in order to continue to create the amazing menus they do—and we’re beyond thrilled when a crop we grow really resonates with them.
“Functional foods” is a buzzword for a concept that has a long history. This term is being used for foods that can have a positive effect on a person’s health—meaning one that goes beyond simply providing him or her with basic nutrition. In other words, functional foods would be ones that help to promote good health while helping to prevent disease.