Photo by Michelle Demuth-Bibb
Executive chef and chef liaison to The Chef’s Garden Jamie Simpson in the yellow blooms during a farm breakfast for a team building experience last summer. He is harvesting mustard blooms from the field for the dish.
Photo by Michelle Demuth-Bibb
Rack of Rabbit. Pea Cracker. Beurre Fondue. Split Peas. Micro Gold Pea Tendril. Micro Green Pea Tendril. Snow Pea. Pea Bloom. By Chef Jamie Simpson.
Photo by Michelle Demuth-Bibb
An earth-to-table dinner at The Culinary Vegetable Institute
