Root-to-Stem Floral Citrus Burst
Chef Michael Schenk, culinary director at Farmer’s Table in North Palm Beach
Organic garden greens with flowers, shoots and blossoms, quinoa chive tabbouleh, shaved radish, compressed watermelon, lemon balm vinaigrette
“The world of greens, roots, and flowers offers unlimited flavors that enhance any dish. Vegan, vegetarian, or protein-based can be brought to the next level—especially since we have our own garden, and the possibilities are endless this time of year in Florida. This dish is not only very satiating, but it also bursts with flavor and is a beauty to look at. Garden-grown lemon balm enhances the vinaigrette with a citrusy flavor and pairs well with the sweetness of the watermelon, the earthy quinoa tabbouleh, and the spice of the radish.”
Botanical Pasta Blast
Chef Erik Pettersen, executive chef at Evo Italian in Tequesta
Bucatini pasta “cacio e pepe” (cheese and pepper), lavender and jasmine cream sauce, 36-month-aged Parmigiano-Reggiano, fresh marigolds, garlic blossoms, pink dahlias, fresh lavender, jasmine crown
“My inspiration was the arrival of spring. I wanted to infuse a traditional Italian dish with the flavors of the season. I took something that is traditionally heavy, cacio e pepe, and turned it into a light, airy dish worthy of springtime.”
Florida Botanical Beef Tenderloin
Chef Taylor Wilson, executive chef at The Gafford in Stuart
Adam’s Ranch beef tenderloin, local fennel pollen, violas, ancho chiles, pinot noir, hibachis, garden black garlic, local honey, orchids, carnival cauliflower, micro rainbow chard, Parmigiano-Reggiano, micro cilantro, popcorn shoots, nasturtiums, avocado oil, smoked jalapeños, marigolds, micro bulls blood
“The inspiration for this dish was to stay 100 percent local, farm-to-table, and garden- to-table while softening and enhancing the beef tenderloin. Every piece of this dish is infused with local botanicals, and for me, it’s important to use a bit of Texas flair while harvesting ingredients regionally.”
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