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Welcome to Gardens to Tables
Lovely Lumeria Maui Print E-mail
Written by Ann Shepphird   

Lumeria MauiThe north shore of Maui is one of my favorite places in the world. Between the wacky beach town of Paia, the glorious organic farms of the Upcountry area and Haleakala herself, the area has a magical quality that's hard to match. What it doesn't have is a lot of places to stay for those who want a real Maui (vs. resort Maui) experience. There is the Paia Inn, located within walking distance of both local Baldwin beach and the restaurants in Paia -- including the wonderful Paia Fish Market and Flatbread Pizza, which lists the local farmers who provided that day's fare on the menu. And there are small B&Bs and home rentals available through Homeaway.com or VRBO.com. For a long time that was about it. But now there's an offering for those who want a location -- and much more -- between the beaches of Paia and the Upcountry town of Makawao: Lumeria Maui.

Lumeria MauiThe brainchild of founder Xorin Balbes, who saw potential in the historic buildings that originally housed retired plantation workers, Lumeria Maui has been beautifully restored and turned into a boutique inn and retreat center with 24 guest rooms, a yoga studio, a farm-to-table-focused dining room and -- naturally -- gorgeous gardens. Complimentary offerings for those staying at Lumeria Maui include an organic breakfast, daily meditation, yoga, classes that include a series of horticulture programs and weekly garden tours -- and, after March 15, a new pool. Special events and workshops -- including Lumeria's signature Glow Cleanse -- are also offered throughout the year. For more information, call 855-579-8877 or visit LumeriaMaui.com

 
Citrus Tabbouleh from Seasons 52 Print E-mail
Written by Ann Shepphird   

Citrus Tabbouleh from Seasons 52Gotta love winter citrus season. In the past, we've shared recipes for a Pantescan Winter Salad from Tasha Zemke (who lives on the Italian island of Pantelleria). This year, we have a new recipe from Seasons 52 Culinary Director Cliff Pleau, who previously shared with us his tips on working with beets and a fabulous beet carpaccio recipe. This time he's sharing a recipe for his citrus tabbouleh, which at Seasons 52 they serve with scallops (pictured here). Enjoy!

Ingredients:
1 lime, zest and juice
1 lemon, zest and juice
1 orange, zest and juice
1 cup bulgur wheat
2 tablespoons extra virgin olive oil
1 tablespoon ginger, minced
2 teaspoons kosher salt
6 ounces water
5 drops Chipotle Tabasco
12 orange segments, cut in 4
1/4 cup sun-dried cranberries, reconstituted
1/4 cup English cucumber, diced small
1/4 cup tomato, diced small
1/4 cup pine nuts, toasted
1/2 cup mint leaves, chopped
1/2 cup parsley, chopped

Preparation: Wash and zest lime, lemon and orange. Squeeze juice and reserve. Place the bulgur wheat in a flat glass baking dish. Combine olive oil, ginger, salt and citrus zest. Mix with the wheat. Combine citrus juice, water and Tabasco. Heat in microwave for 1 minute. Pour liquids over wheat, set aside covered for 1 hour. Place wheat in a bowl, add all other ingredients and toss lightly. Refrigerate until needed.

 
Chef Sarah's Green Smoothie from the Andaz Napa Print E-mail
Written by Ann Shepphird   

Andaz Napa SmoothieLooking for an antidote to all the wonderful (and decadent) food stuffs at Thanksgiving -- and/or just for a great all-around smoothie that uses veggies like kale and baby spinach from your garden? Sarah Linkenhell, the executive chef at the Andaz Napa, which opened in downtown Napa in September and offers a "Napa-to-Table" restaurant called (fittingly) the Andaz Farmers Table, has created just what you're looking for. Even better, she was happy to share the recipe with us. Enjoy!

1 Granny smith apple, cored
1 large pear
1 banana
1 cup frozen pineapple, mango, peach mix
2 large leaves kale, no stem
2 large handful baby spinach
1.5 cup apple juice
1.5 cup water

Using a Vitamix blender, blend all ingredients until smooth. Enjoy chilled. Keeps for two days in the refrigerator.

 
House of An's Roasted Brussels Sprouts and Kale Print E-mail
Written by Ann Shepphird   

Tiato Brussels SproutsAs promised, for all those who are growing Brussels sprouts or eyeing the big stalks at the farmers market (or even Trader Joe's), here is the recipe for the House of An's roasted Brussels sprouts and kale dish that changed my mind about Brussels sprouts when I tried it last week at Tiato. This dish is essentially a chopped salad but works great as both a salad or a side dish. Enjoy!

Wasabi Garlic Lime Dressing
1 1/2 cups water
1 cup sugar
1 cup lemon juice
1 tablespoon finely chopped garlic
1 tablespoon Sambol Chili Paste
1 tablespoon white vinegar
1 pinch wasabi
salt and pepper to taste

Combine all ingredients, shake vigorously and let sit. Shake again before serving.

Roasted Brussels Sprouts and Kale
2 lbs. Brussels sprouts
1 lb. kale
1/4 cup roasted sliced almonds
1/4 cup white wine
1 cup julienned dates
1 teaspoon finely chopped garlic
extra virgin olive oil
salt and pepper to taste

Saute kale with garlic, olive oil, white wine, and salt and pepper lightly, then roasted in 350 degree oven and set aside. Cut Brussels sprouts in half and toss with olive oil and salt then roast 350 degree oven. Wait until cool enough to handle and julienne. Combine all ingredients and toss lightly with dressing right before serving.

 
Tiato Kitchen Bar Garden in Santa Monica Print E-mail
Written by Ann Shepphird   

Tiato thanksgivingYou've gotta love a place that's not only named after an herb (Tiato is a Vietnamese herb in the mint family) but surrounded by a garden filled with herbs and citrus used in its dishes. You've also gotta love a place that comes from a family known for a revered garlic noodle recipe that's revealed only to family members (and made famous at the Crustacean restaurants in San Francisco and Beverly Hills). But you've REALLY gotta love a place that manages to take a vegetable that's fun to grow but not to eat (I'm talking about you, Brussels sprouts) and turns it into a wonderful chopped salad-type side dish by roasting it and adding roasted kale, dates, almonds and garlic in a lime wasabi sauce. I'm going to work on getting the recipe to share here for those growing kale and Brussels sprouts but in the meantime I am happy to introduce you to the House of An's Tiato Kitchen Bar Garden in Santa Monica, which offers breakfast and lunch in both a sit-down cafe and a grab-and-go market.

And, for those who want help with part or all of their Thanksgiving dinner (and want it to be fresh, healthy and organic), An Catering is offering a Thanksgiving dinner (pictured above) available to go from both Tiato and AnQi, their bistro in Costa Mesa and available for pick up the day of or day before Thanksgiving. The menu includes organic, free-range turkey that's been brined in citrus and herbs for 48 hours, a choice of stuffing (turkey-apple sausage and leak; mama's sticky rice with Shiitake mushrooms, Chinese sausage and chestnuts; and a gluten-free version with caramelized onions and herbs), and a long list of side dishes that include cranberry-orange chutney; haricot vert with water chestnuts and ginger in a butter sauce; smashed yams with rosemary garlic; and, yes, "An's famous" garlic noodles. For more information or to order, visit Tiato Thanksgiving.

 
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