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Farmer Lee Jones owns The Chef’s Garden sustainable farm along with
his father and brother. He was awarded a Who’s Who in Food & Beverage Award
by the James Beard Foundation in 2011 and is the first farmer ever to judge the
popular Food Network show, Iron Chef America. The Chef’s Garden is known for
“growing vegetables slowly and gently, in full accord with nature,”® applying
sustainable agricultural practices of our great-grandfathers. These include
allowing land to sit fallow, and using cover crops, compost and crop rotation
to enhance the soil naturally rather than chemically. Research and development
on the farm involves reviving unusual and heirloom vegetables, selected for
flavor rather than yield or shelf-life. The belief that healthy soil and
healthy seeds produce the most flavorful and nutritious vegetables drives
everything they do on the farm; after all, some of the most discerning chefs
around the world rely on The Chef’s Garden for ingredients.

We are excited to Spotlight some great products with two area Chef’s from Deep Plate.  The Chef’s Garden website is a great resource for sustainable agriculture and products for your menus. Please visit their site.  www.chefs-garden.com

Stephen Spyrou, Chef Owner, Vertigo Food Services, Dayton, OH

Amuse
Petite Carrot with Carrot Top “Paint”

Appetizer
Broccoli Panna Cotta with Cheddar Frico, and Baccon

Soup/Salad
Potato and Garlic Chive Soup
Petite Garden Collage Salad with Radish, Pine Nuts, Local Honey and Lemon Vinaigrette

Pasta
Orecchiette “Carbonara” with Petite Radish, White Turnips, and Petite Rainbow Swiss Chard

Entrée
Assorted Small Root Vegetables en Papillote with Roasted Romano Beans

Next:

David Dovell, Executive Chef, Medallion Club, Westerville, OH

Seared Ahi Tuna & Heirloom Tomato-Olive Jam, Petite Cucumber with Bloom

Tempura Shrimp with Marinated Sea Spears, Sriracha Aioli & Black Pepper Dipping Sauce, Accompanied by Flowering Herbs & Coriander

Pan Roasted Muscovy Duck Breast with Balsamic Eggplant, Petite Squash Melange, topped with Potato Gratin & Peppercress, Red Wine Maderia Demi, Crab Stuffed Baby Bell Peppers & Popcorn Shoots

Ohio Peach Crisp with Basil Ice Cream, Fried Opal & Genovese Basil, Micro Basil Oil, Peach Puree with Candied Bacon

Special thanks to our Chef’s and Alexandra Scheufler of The Chef’s Garden!