Scott Uehlein, Corporate Chef, Canyon Ranch
I love my garden...
There is nothing like picking a tomato still warm from the heat of the sun, cutting it in half, sprinkling a little sea salt on it and eating it on the spot. The sweet, salty and slightly acidic flavor along with the juices running down your chin is always amazing. Or how about the home-grown arugula that is so spicy with that garlicky-peppery pungency - simply dressed with a little olive oil, red wine vinegar and sea salt?
Taking something that is so fresh, locally grown and in season, and not messing with is very much is an idea that is so "old" yet so "new". It is how I like to eat at home, and how we treat the ingredients we use at the Grill. Our cuisine is bold but simple with "reach out and grab you" flavors that smack of the season.
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