Holiday Menu Planner

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®The Chef’s Garden

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The Chef’s Garden::800.289.4644

H signature holidayautumn fi re candy stripe beet emerald crystal lettuce bloom

800.289.4644

purple spinach red shiso [micro]

fl aming shiso pink pearl sedum pink tipped parsley

1.

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watermelon radish

2. www.chefs-garden.com + www.chefsgardennetwork.com

arugula bulls blood chervil

chives cilantro cutting celery

green shiso mache mint sampler

watercress

signature micros800.289.4644®

popcornparsley

ruby queenlemon grass radish greens

3.

CoCoC mpmpononenenee tstst : : BaBasisill PoPotat toess, LeLemomomonn GrGGrasa s, RRadadiishh GrGreee nsns, ReR d Peeeppp ers, Ruuby Queen, SaSaaffffroron,n, TTTununu a,a,a, ZuZuZ cchih nii dish preepaareredddd bybyy: ChChC efef Sean Kaagygy aandndnd CCChehehefff JeJeJeaan Robert DeDe Cavel

®

4.44

anise hyssop chinese toon fennel

lemon balm magenta lace opal basil

sage sea cress tarragon

thai basil wasabi mustard white celery

signature micros800.289.4644®

www.chefs-garden.com + www.chefsgardennetwork.com

5.

micro fava fava bean petite fava with bean

Components: Fava Bean and Branch, Pearl Barley, FaFaaaaaaaaaaaaaaaaaaaagegegegegegegegegggeg YYYYogogogogoogogogogogogogogogogoggogggurt, Petite Fava Shoot with Bean,Fava Bean Flowers [not in season] didididididdddd shshshshshshsssshshssss ppppppppppppppppppprererrrrrrr pared by: Chef Shaun Hergatt

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6.66

burgundy amaranth lemon grass midnight spice

mountain mint pea tendrils purple radish

red ace cabbage red mustard red ribbon sorrel

red/green perilla tat-soi thyme

signature micros800.289.4644


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Components: Baby White Asparagus, Bachelor Button Flower, Carrots, Cuke with Bloom, Emerald Crystal Lettuce, English Peas, Fennel, French Beans, Tropical Spinach, Specialty Tomatoes

Componeneneneeneneneneenentsttsttttsttt : Baby WWWWWWWWWWWhhihhhh te Asparagus Ba

Wolfgang Puckdaggered crystal lettuce

emerald crystal lettuce

ruby crystal lettuce

sea spears

tropical spinach

orange crystal lettuce blooms

® 7.

bowtie arugula carrots cherry bomb radish

cruciferous blend cuke with bloom french breakfast radish

mache mixed mustard new zealand spinach

rainbow chard white turnip

signature petites800.289.4644®

sylvetta arugula8. www.chefs-garden.com + www.chefsgardennetwork.com

9.

petite red ribbon sorrel tropical spinach variegated nasturtium leavespepepepepetitititititittetetetete rrrrr dededededed rrrrribibibibibibbbobobobobonnnnn sososososorrrrrrrrrr lelelelelel

asparagus-baby white crosnes petite garden collage

Components: Artichoke Salad with Confi t Tomato, Shaved Parmesan, Arugula, LemonHeirloom Beets with Oranges, Almonds, Goat Cheese, Citrus Shallot Vinaigrette, Asparagus with Iberico Ham, Black Truffl e Aioli and Mizuna Leaves dish prepared by: Chef Matt Bencivenga/Wolfgang Puck Catering

®

anise hyssop blooms-limited bachelor buttons borage blooms

dianthus citrus marigolds johnny jump ups

mini fl orets mixed fl owers nasturtium fl owers

signature flowers800.289.4644®

10. www.chefs-garden.com + www.chefsgardennetwork.comnasturtium leaves open-face snapdragon NEW violas

BLOOMSccciiiiittrruuus ccooooooorrrrrriiiiiaaaaaannnnnddddddddddeeeeerrr

11.

CoCoC mpmpmpm onnnenenentststs: AlAlAllslspipicece SStrtreueusesell wiwithth KKumumququatats,s, YYogogururtt GeGeG lalaatoto &&& CCCararamamelelizizeded WWWhihitete ChChChococcoloo atatateee , CiCiC trtrt usus CCorororiaiandnderer BBloloomom didishsh pprereepapapareredd bybyy:: ChChefef JJamamesese CCapapututoo

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Chef Jonathon Sawyer + Team

Fromage Blanc w/ crostini and pickled beets

Soba Dori w/ matsutake mushroom, shio kombu, fresh tempura vegetables

and radish greens

Sweet Potato Ravioli w/ brown butter and herbs

Tsukemono Pickle Sampler w/ pickled onions, radishes, beets,

tomatoes, romanesco & hot peppersCreamy Polenta “Coq Au Vin”

w/ red wine braised vegetablesSalt & Vinegar Potato “Coins” w/

pickle brined twice cooked potatoes

www.thegreenhousetavern.comwww.noodlecat.com

83 Vegetables. 1 Guest Chef voted Best Chef 2010 (Food & Wine Magazine),

Zero Meat. 100 Impressed Guests.

13.

The Greenhouse Tavern/NoodlecatComponents: Beet Gelato, Goat Cheese, Hot Pepper Jelly, Candy Stripe Beet Chip, Shiso Leaves

®

The Culinary Vegetable Institute hosts monthly Earth to Table Dinners which boast the bounty of the farm prepared by a spectacularly passionate chef. This could be you and

your team! Every dinner helps support Veggie U, our children’s education program.

14. www.chefs-garden.com + www.chefsgardennetwork.comwwwooorrrkkkk.cccooommm14444 wwwwwwwww.ccchhhheeeffffsss--gggaaarrrddddeeennn.cccooommm ++++ wwwwwwwww.ccchhhheeeffffsssgggaaarrrddddeeennnnnneeettttwww-g

basil sampler cardamon leaves lemon balm

garlic root and shoot horseradish shoot lemon verbena

lucky clover mint sampler rootbeer leaf

sage sampler sweet aztec wild rhubarb

signature herbs800.289.4644®

15.www.chefs-garden.com + www.chefsgardennetwork.com

bronze sorrel lucky sorrel micro red ribbon sorrel

petite red ribbon sorrel sheep sorrel zesty lemon sticks

lucky sorrel sticks NEW

signature sorrel800.289.4644®

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beets brussels sprouts carrots

caulifl ower celery root crosnes

fall radish fennel jerusalem artichokes


signature veggies

petite fennel mint thai basil

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beets caulifl ower french breakfast radish

Villa at Barton GComponents: Basil Blooms, Beets, Caulifl ower, Cuke with Bloom, Emerald Crystal Lettuce, Frisee, Mint, Petite Fennel, Petite French Breakfast Radish, Red Ribbon Sorrel, Specialty Tomatoes, Thai Basil, Tropical Spinach, Verde Crystal Lettuce dish prepared by: Chef Jeff O’Neill

®

asian greens carrots radish

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Components: Asian Greens, Carrots, Radish, Tropical Spinach, Specialty Tomatoes dish prepared by: Chef Kent RathbunComponents: Asian Greens Carrots Radish Tropical Spinininininininininini a

Kent Rathbun Catering®

19.11119999

asian bibb-mixed banquet blend

green table banquet blend exotic kale blend holiday mesclun

leaf-mixed lolla rossa mixed lettuce

romaine-mixed root spinach salad sensations

signature lettuce + greens800.289.4644


®

Componennntsts: : AsAsA iaaiann Pear, Cilantro, Coconut Broth, Lemongrass, Ruby Red Shrimp dishes prepared by: Chef Marcus Ware

Componnnenentststs:: CaC rrrrotots, Chanterelles, Cherries, EnEndidive, Long Island Duck, Red Ribbboon Sorrel, Sicilian PPisistatatachchioos dishheseses pprerepap red by: Chef MMaarcus Ware

We’d like to know how you are using our products. Send us photos and descriptions to [email protected].

We want to feature you!

20.

carrots

red ribbon sorrel

micro cilantro

micro lemongrass

®

Components: Fava Beans, Free Range Chicken, Gaarlic, Girolles, Leeks, Potatoes, Red Frilled Mustard dishes prereeeeeepppapapapapapapppapapaparrerererereererereereddddddddddddd bybybbbbbbbbb : Chef Marcus Ware

potatoes

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petite leeks petite red frilled mustard


POTATOEShhhhheeirrrrrrllllllooooooooommmmmmmmmm

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signature sweet potatoes800.289.4644®

beauregard creamsiclecovington

dianne

japanese yam

korean purple

o’henry

23.23.www.chefs-garden.com + www.chefsgardennetwork.com

We’d like to know how you are using our products. Send photos and description to [email protected].

We want to feature you!

24.

The Chef’s Garden - how are you using our products?®

W t t f t !

Components: Foie Gras Terrine, Bing g g ChChChere ry, AAlmoondndndnddndddd,,Red Ribbon Sorrel

CoCoC mpm ononenene ts::: LaLaLaL bebebebb RRanangegeg CCCChihihihihickckckckckenen, Cobalt Carrot, Turnip, CaaCannnnnnnnn elellellolololoninininii

carrots turnips

red ribbon sorrel

prepared by: Chef Christopher Agnew



Components: Chatham Bay Cod, Zucchini, Taggiasca Olive, Lemon Pulp, Brandade, Spcialty Tomatoes, Basil

baby specialty tomatoes basil


CARROTShhhhhhhhhhhhhhhhhhhhhhhhhhhhhhheeeeeeeeeeeeeeeeeeeeeeiiiiiiiiiiiirrrrrrrrrrrllllllllloooooooooooooooooooooommmmmmmmmmmmmmmmmmmmmmmmmmmm

The Chef’s Garden is a seasonal farm. Product availability is weather dependent and is subject to change.

®

The Chef’s Gardenph:: 800.289.4644chefsgarden.com

or visit our video networkchefsgardennetwork.com

Holiday Menu Planner

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