Vegetables: Fresh from the Organic Garden
FoodWise: Vegetables: Fresh from the Organic Garden (2000)
Nothing could be fresher than ingredients from your own garden! Jesse Cool hosts Colin Ambrose, who supports his 65-seat restaurant Atria, in Amagansett, NY, with a full-acre organic garden – right out back! Take a tour of Colin’s garden and meet him in his kitchen, where he stresses local ingredients.
He buys fish and seafood locally, he patronizes local growers for those vegetables he doesn’t grow himself – and he even cooks with wine from a nearby vineyard. He describes his “two-hour” salad (harvested at 5 and served by 7), and how the customers immediately notice the difference compared to lettuce picked two weeks ago and shipped from California.
Then Colin cooks up two fabulous meals in Jesse’s kitchen. First he prepares seared diver scallops (hand harvested) with caramelized apples and leeks, paired with a fresh green salad. Next up is Monkfish, pan-seared then roasted, served over parsley sauce and matched with a roasted vegetable gratin, made with acorn squash and roasted ratatouille, and sprinkled with a panko-and-parmesan finish.