HURON, Ohio – The Chef’s Garden sustainable farm grows veggies, herbs, micro greens and edible flowers for some of the world’s most prestigious chefs and restaurants.
The quarterly release of the menu planner will help guide chefs to create their seasonal menu selections. All photography is done by an in-house photographer and beautifully showcases the season’s bounty. Click here for the menu planner: http://issuu.com/thechefsgarden/docs/summermenuplanner2011-booklet. You may also email or call for a printed copy.
Every quarter The Chef’s Garden marketing team features several chef’s dishes that highlight the product. This quarter, Chef Richard Gras of NAVIO (Ritz Carlton), Chef Kent Rathbun of Abacus, Chef Martin Cahill of Mandarin Oriental Hong Kong, Chef John Herdman of Westin La Cantera Resort, Chef Pajo Bruich of ON20, Chef Scott Boswell of Stella, Chef Curtis Duffy of The Peninsula, Chef Terry Pichor at Sonora Resort, Chef Kevin Hickey & Chef Jason White of The Four Seasons Chicago, Chef Steven Devereaux Greene of The Umstead Hotel & Spa have photographs of their dish included in the publication.
For more information or to schedule an interview about The Chef’s Garden or Farmer Lee Jones, email melissab@chefs-garden.com or call 419-433-4947 x133.
About The Chef's Garden
The Chef’s Garden is a family farm that grows, packages, and ships the highest quality, safest and most flavorful specialty vegetables and herbs directly to the best chefs in the world. In order to grow foods with optimum quality, flavor and nutrition, the Chef’s Garden is committed to sustainable agricultural practices that replenish nutrients depleted from the soil naturally, not synthetically. The Jones’ family story can be found at www.chefs-garden.com.
Source: The Chef's Garden
