Posts Tagged "vegetables"

• The freshest of the fresh

  Inspiration
  

  Garbanzo beans, also known as chickpeas, generally ripen on the plant into the shriveled beige pebbles most people are familiar with. But fresh chickpeas, which are picked in their infancy, are green and encased in thin, pliant pods, much like edamame (soybeans in their shells). Philly.com

  Read More...

• On The Sidelines No More

  Inspiration

  by Mark Hill C.E.C All across the nation, vegetables are moving off the entree plate and into the spotlight with creative presentations all their own. It’s another example of something old that’s new and fresh again. Many cuisines have a tradition of offering vegetables in a separate menu category. Italy, like many Mediterranean countries, takes [...]

  Read More...

• Why Frozen Vegetables and Potatoes Can Make More Sense than Fresh

  Inspiration

  by Chef Mark Hill C.E.C When I first started working in restaurant kitchens, a big-deal chef told me something I have never forgotten. He pointed to a somewhat questionable side of asparagus I was plating and said, “to us, this is one of 400 covers. But to the guy sitting at table 8, this is [...]

  Read More...