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Welcome to Gardens to Tables
Farm to Table at Travaasa Austin Print E-mail
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Written by Linda Hayes   
Monday, 09 July 2012 10:24

jeans kitchen travaasaFloating in a private Watsu therapy pool. Testing your balance (and bravery) on a 35-foot-high challenge course. Connecting with your inner cowgirl during a nurturing equine experience, or on a bucking mechanical bull. Hitting your target in an archery class. There are endless ways to work up an appetite at Travaasa Austin, a serene, eco-friendly retreat and spa in the Balcones Canyonlands Preserve about a half-hour from downtown Austin.

Lucky thing there's Executive Chef Benjamin Baker (a.k.a. Chef Ben) to keep hunger at bay. In charge of Jean's Kitchen (above), Travaasa's casual restaurant and bar, he turns out appealing and satisfying dishes for breakfast, lunch and dinner -- and there's always something available to snack on in-between meals as well.

In tune with the healthy dose of activities on tap (or dose of healthy activities, as it may), Chef Ben's fare is packed with fresh, organic and locally sourced ingredients. Key to this is his relationship with an Austin distributor, Farm To Table, that partners with farmers within a 200-mile radius to supply locally grown farm products to area restaurants, independent groceries and other folks.

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Zucchini Bread with Pineapple and Pecans Print E-mail
Written by Ann Shepphird   
Wednesday, 04 July 2012 08:25

As I have mentioned on the community garden blog, the early summer star in my garden has been the zucchini. By last count, I have harvested 15 huge zucchinis from the one small seedling put in two months ago -- and it shows no signs of stopping. Naturally, that has led to a need for zucchini recipes. Here is the first (more to follow, including a recipe for Sicilian stuffed zucchini): a recipe for zucchini bread that was handed down from a friend's grandmother. I made the bread today for the 4th of July potluck at the community garden and it turned out great (very moist), so enjoy!

Zucchini breadIngredients
3 eggs beaten
1 cup oil
2 cups sugar
2 teaspoons vanilla
2 cups zucchini, unpeeled and grated
1 cup crushed pineapple, drained
3 cups flour
2 tsp. baking soda
1 tsp. salt
1 1/2 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 tsp. nutmug
1 cup chopped pecans

Mix together eggs, oil, sugar and vanilla. Add zucchini and crushed pineapple. Combine dry ingredients and add them to zucchini mixture. Mix well. Add pecans. Pour mixture into two greased and floured 9x5x3 inch loaf pans. Bake 1 hour at 350 degrees. Cool 10 minutes in pans. Very moist. Will last a week or two in refrigerator. Freeze well.

 
Agua de Frescos from Quito's Casa Gangotena Print E-mail
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Written by Ann Shepphird   
Friday, 08 June 2012 09:00

Agua de Fresca ingredientsCombine amaranth flowers, verbena, esencia de rosas, mint, sweet basil, spearmint, pena pena, lemongrass, fragrant mauve, lemon balm and "a little magic" and what do you have? The answer is the Agua de Frescos, the refreshing drink used to welcome guests to the Casa Gangotena, a boutique hotel fashioned from a restored mansion overlooking the Plaza San Francisco in Quito, Ecuador.

For those of us who aren't able to get to Quito (at least anytime soon) but who might be growing -- or have access to -- the ingredients, Andres E. Davila, the executive chef of Casa Gangotena, was kind enough to share the recipe. Even better, Chef Davila says it's pretty easy to make: You just have to boil the water, then turn it off and put all the herbs in for about 10 minutes. Then take the herbs out. Once the Agua de Frescos is cold, add a little sugar and fresh lemon juice.

"That's it. No big secrets, just pure and refreshing Casa Gangotena-style Agua de Frescos," said Chef Davila. Enjoy!

 
Celebrating the Farm-to-Plate Movement at Cleveland's Greenhouse Tavern Print E-mail
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Written by Ann Shepphird   
Saturday, 02 June 2012 13:41

Greenhouse Earth to Table dinnerAs Ohio's first certified green restaurant, Cleveland's Greenhouse Tavern is adding a new dimension to the city's increasingly sophisticated food scene. Owners Chef Jonathan Sawyer and Amelia Zatik-Sawyer have not only incorporated eco-friendly elements (including a rooftop herb garden, composting and using recycled products) into the restaurant and but have also partnered with a number of local farmers, including Thaxton's Organic Garlic in nearby Hudson. Their strongest ties are with The Chef's Garden in Milan, Ohio, and its charity, the Culinary Vegetable Institute, which brings chefs and farmers together to "share knowledge, experiment and discover techniques for growing and preparing the most flavorful varieties of vegetables in the world."

Chef Sawyer recently provided the meal for the institute's monthly Earth-to-Table dinners (above) and also launched a new spring menu at The Greenhouse Tavern, which includes ramp-wrapped local asparagus, Cleveland greenhouse arugula salad and three onion risotto. Also on the new menu is a goat-cheese morel raviolini that Chef Sawyer was kind enough to provide the recipe for. (Click "read more"). Enjoy!

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A New Cocktail Garden Blooms in Downtown L.A. Print E-mail
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Written by Ann Shepphird   
Wednesday, 30 May 2012 12:28

Klaus Puck at Ritz-Carlton cocktail gardenIt's always good news when a garden opens up in an urban setting like downtown Los Angeles. It's even better news when that garden is filled with more than 15 varieties of fruits, herbs and flowers -- including basil, chervil, chives, fennel, lemon, lime, mint, orange, pansy and verbena -- to be used in a garden cocktail list that changes with the seasons. Situated 26 floors up at the Ritz-Carlton, Los Angeles, the new cocktail garden, which is overseen by Beverage Director Klaus Puck, serves both the Ritz-Carlton's "BLUE" rooftop pool bar and Wolfgang Puck's WP24 Restaurant & Lounge. The recently announced summer cocktail list features drinks such as Verbena Lemonade, which includes Kalamansi lemons and verbena leaves straight from the garden. Even better, Klaus Puck (pictured in the garden, above) was kind enough to share the recipe. Enjoy!

Verbena Lemonade

WP24 cocktails1.5 oz. Ketel Citroen Vodka
.5 oz. Kalamansi puree
1.4 oz. verbena-infused simple syrup (see below)
Juice from half a lemon
Lemon-lime soda

Add all ingredients into a mixing glass. Shake. Strain into an ice-filled Collins glass while adding the lemon-lime soda; fill to top. Garnish with verbena leaves.

For Verbena Simple Syrup
2 cups water
2 cups sugar
Generous handful of fresh lemon verbena leaves

Bring all ingredients to a boil, then let cool to room temperature. Remove lemon verbena leaves; the syrup should be a light yellow-green color and have the definite flavor and odor of lemon verbena.

 
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