The Chef Garden grows a rainbow of radish options and also offers a delicate looking radish bloom that offers up punches of peppery flavor. Each iteration provides marvelous flavors that are playfully and deliciously used at the Culinary Vegetable Institute. Here are just three of them.
At the Bar: Radish Salad
It can’t get any simpler than this: One ingredient = one salad with all the zestiness you can imagine.
Fine Dining: Kimchi Spirit
We’ve been juicing and reducing kimchi for almost a decade now—and Chef Jamie Simpson loves the process and results as much today as he did nearly ten years ago. Kimchi spirit is dehydrated by half at low temperatures to make an incredible condiment.
Here, kimchi spirit is presented with a head of cabbage, some fried shrimp, and a few pieces of delectable radish. In this combination, the intensity of each ingredient is met eye to eye with one another.
Country Club Dining: Creamy Cauliflower Soup
In general, at the CVI, chefs garnish dishes like soup with items that are relevant to the main ingredients. In this case, radish blooms play nicely with the creamy soup. For banquets and large plated dinners, this is a layup.
More About Radish Blooms
Explore the beautiful range of radishes available at The Chef’s Garden and enjoy the use of radish blooms. Demure in appearance, they’re sure no shrinking violets! Blooms look like dogwood tree blossoms in miniature form with plenty of radish-y zing.
We hope you enjoyed this installment of plating food techniques!