Chef’s Garden
Judith Evans made a brief, but nice, blog post about the Chef’s Garden event held over the weekend on her Recipe Exchange blog on stltoday.com.
If you don’t know, Chef’s Garden, utilizing a term coined by Joel Salatin, is a Beyond Organic purveyor of Micro Greens, Micro Herbs, and Specialty Heirloom Vegetables based out of Ohio that sells to many big name chefs.
I would like to comment that I always feel bad how Joshua Galliano gets hosed on the name droppings anytime An American Place pops up on the who’s who style best chef lists since Forgione is such a heavyweight.
Absolutely they should mention Forgione, and I’m not implying for a second that they shouldn’t, but the day to day operation of the kitchen falls to Galliano and it’s his food you’re dreaming about the next day when you’re thinking to yourself about how delicious everything was.
He’s also a super nice guy, and as you can see on his forum post, not only did he cook up a stellar meal with what Chef’s Garden dropped An American Place’s way, but he also gave away the excess to Gerard Craft and Kevin Willmann where their restaurant’s diners (like me) got to benefit from his generosity.
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| “beet plate with herbed orecchiette tossed in lemon oil, poached baby beets, golden beet chips, red sorrel leaves, raw parmesan and a red wine - beet reduction that was flavored with ras al hanout“
– Josh Galliano |
It was really nice to taste something so fresh and green in the first week of March, and the quality of at least what I tasted was an obvious indicator as to why Thomas Keller is a Chef’s Garden customer.
Jennifer Blome also spoke with Farmer Jones on KSDK
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