Into the Vegetable Garden…The evolution of a dish

from Grow Better Veggies: an essay By Chef David Kinch

Over time we have learned how we can use different elements of a plant at different times of its life: roots, stems, seed, flowers, buds, leaves, shoots, etc. The possibilities are endless. This changed things dramatically. We began to view the dish more as a concept, a mirror, and not just as a plate of food. We wanted customers to step into the garden, to enter it in their taste and in their minds when they ate the dish, to feel as if they transported themselves to the garden of which we are so proud.So we changed the name and called it “Vegetables from the garden, their vegetable juices.”