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Welcome to Gardens to Tables
Discovering Kozlik's Canadian Mustard at Toronto's St. Lawrence Market Print E-mail
Written by Ann Shepphird   
Saturday, 03 March 2012 16:13

Kozlik's at St. Lawrence MarketOne of my favorite things to do when traveling is to find the local fresh market as it's where you really learn what it's like to live -- and eat -- as a local. In Toronto, this was the St. Lawrence Market, an easy walk from almost anywhere in the downtown area and open Tuesday-Saturday, with a special farmers' market added on Saturdays. Highlights of the 120 vendors at the market include the Carousel Bakery and their "world-famous peameal bacon sandwich," and the Market Kitchen, which offers cooking classes.

But for a truly local experience, Anton Kozlik's Canadian Mustard -- a staple at the market since 1948 -- is the place to go. Made in a variety of spicy, savory and sweet flavors using local ingredients, it can be hard to choose. I went with a Dijon by Anton and a Lime & Honey that's been great in salad dressings. Even better, they offer recipes for each of the mustards. With tomato season on the horizon, here's their recipe for Green Peppercorn Tomatoes with Goat Cheese. Enjoy!

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Garden Cocktails (for a Good Cause) from Lanai Print E-mail
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Written by Ann Shepphird   
Friday, 03 February 2012 09:39

Four Seasons Lanai Jeremy SidmanThere are cocktails that are eco-friendly because they use local organic produce and then there are cocktails that are eco-friendly because they use local organic produce AND help restore native environments. That would be the Cocktail with a Cause, found at the Four Seasons Resorts on Lanai. Created by Beverage Manager Jeremy Sidman (pictured left), the Tree-tini not only highlights local flavors but the proceeds from its sale are used to help restore native plant seedlings along the Koloiki Ridgeland on the island through the Four Seasons' partnership with the Lanai Native Species Recovery Program. Sidman created the program to help support their overall farm-to-table philosophy. "In Hawaii, we have access to the freshest produce and ingredients, therefore it was very important to develop organic cocktails that are a reflection of our natural paradise," said Sidman. "We take pride in creating the ingredients in house."

For home gardeners who want to create their own cocktails, Sidman recommends starting with herbs such as mint or thyme. "It's a quick and simple way to add a nice aroma and flavor to any cocktail," said Sidman, who then recommends combining those herbs with citrus, such as limes, lemons, oranges or calamansi, and then muddling together. "The citrus cuts the alcohol and helps balance the acidity."

Sidman offers more ideas -- and a new cocktail recipe -- every Friday on the Four Seasons Resorts Lanai Facebook page. Even better, this week's, the 100-Mile Cocktail, is made with local ingredients from four of the Hawaiian islands: Lanai, Oahu, Maui and Hawaii Island (all within 100 miles). And below is the recipe for the Tree-tini. That's a lot of Aloha!

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A Focus on New Mexico's Best at the Corn Maiden Print E-mail
Written by Ann Shepphird   
Tuesday, 24 January 2012 09:27

Corn Maiden at Hyatt Regency TamayaOdds are that when you think of local produce from New Mexico you think of chile peppers, as the state is famous for growing some of the best (and hottest) peppers in the world. One of the restaurants that takes advantage of the local peppers -- and many more local products -- is the Corn Maiden at the Hyatt Regency Tamaya Resort & Spa. Known for its rotisserie, the signature dish is the Corn Maiden Classic ("k'uchininak'u" in the local Tamayame language), which features New Mexico Chorizo Sausage, Fresno Chile Chicken and Red-and-Green-Chile-rubbed New Mexico Heritage Beef. The Corn Maiden makes a point of sourcing its meat from New Mexico Ranches that have been chosen for their humane treatment of cattle and their dedication to preserving ranch lands and wildlife habitat. Other locally sourced items at the resort, according to Executive Chef Cheryl Scantlebury, include cheese, pecans, pistachios, pinon seeds, blue corn flour, honey, jams and jellies, bolita beans, pinto beans and herbs from their own Tamaya Herb Garden.

The Corn Maiden's Chef de Cuisine, Sam Reed, also sources as much seasonal produce as possible. During a recent visit, he took advantage of in-season beets and butternut squash (and, yes, peppers) to create an amazing beet bisque -- and was kind enough to share the recipe. Enjoy!

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Chef Tylun Pang on "What Maui Likes to Eat" Print E-mail
Written by Ann Shepphird   
Tuesday, 03 January 2012 15:52

Chef Pang on farmMaui food. I only have to say the words and your mouth begins to water thinking of all the fresh products -- from local fish to Maui onions -- available on the island, doesn't it? Obviously, the best way to get Maui food is to, well, go to Maui -- and enjoy it yourself at one of island's many food outlets, which range from local stands to fine dining restaurants (some of which were featured in our story "Celebrating Agricultural Abundance on the Island of Maui").

A new one to add to the list is Ko at the Fairmont Kea Lani, Maui, which translates to "sugar cane" in Hawaiian, and celebrates both the agricultural abundance of the island and the mix of cultures that came together during the plantation era. Even better, Ko's executive chef, Tylun Pang (pictured above at Otani Farms), sources 90 percent of his produce from regional farms, including Hali'imaile Farms, Escobedo Farms, Kula Farms, Keaau Farms, Evonuk Farms, CN Farms, Allen Nago Farms, Anuhea Farms, Kamuela Farms, Shishido Farms, Pacific Produce and Island Paradise Farms. As Chef Pang says, "Listening to the farmers and fishermen and their stories helps me understand what they produce and what's being caught. I can then use my knowledge and training to take the flavors to the next level."

Ko is currently undergoing a multimillion-dollar renovation and will reopen in the spring so until then -- and for those who'd like to bring some of those flavors home -- Chef Pang has written a book called "What Maui Likes to Eat" (click on the Amazon link on the right if you'd like to order) that is filled with recipes and stories from the island. Even better, 100 percent of the sales from the book are donated to the local culinary academy on Maui. And, Chef Pang was kind enough to share one of his signature recipes with us. See below for his Kobe Beef Poke, which uses island favorites such as Kula onion, Maui raw sugar, Hawaiian alaea salt and Japanese cucumber. Enjoy!

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Traditional Christmas Tamales from El Pinto Print E-mail
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Written by Ann Shepphird   
Sunday, 18 December 2011 14:25

El PintoOn a recent visit to El Pinto -- the Albuquerque institution known not only for its restaurant (which has grown over the years to the point where they can serve up to 2,700 plates a night) but also for its all-natural green and red chile salsas and sauces (found in markets all over the U.S.) -- I learned a few things of interest to the GardenstoTables crowd: 1. El Pinto partners with a farmer in Hatch, New Mexico, to grow as many of their chiles as possible organically, which are then hand picked and roasted; and 2. How to make traditional tamales, a Christmas tradition in Mexican and New Mexican households. (Seen here in this great video by PilotGirl Productions' Sonja Stark: http://www.youtube.com/watch?v=sFSptE8i-VE).

If you've ever wanted to try your hand at making Christmas tamales, the folks at El Pinto were kind enough to pass along their recipe, which was passed down from the owners' grandmother, Josephina Chavez Griggs. Once you see all that goes into making a traditional tamale, you'll realize why it's only made for holidays: It's a lot of work. And, okay, it's a lot of lard (which you'll see in the video), too. But also filled with good things such as as onions, garlic, chiles and masa. And absolutely delicious. Enjoy.

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