Chef Q&A

House-made vegetable, cream of Cremini and Shitake mushroom, sweet corn with roasted artichokes and Poblano chiles, and onion soup made with Yukon Gold potatoes, leeks, and roasted garlic are some of my favorites.

Many of today’s kids have much more sophisticated palates and want what their parents are eating. I suggest offering smaller versions of adult entrees while also pumping up the vegetable component for good health. Vegetarian sushi is an excellent example of this because kids want to eat with chopsticks and enjoy the interactive meal with their family, but may want to start with more familiar fillings like avocado and cucumber than raw fish.

Hearty, umami-rich wild mushrooms do it for me. I use them in many ways—an ancient grain salad with Oyster mushrooms and frisee, a creamy Chanterelle sauce served over roasted carrots and beets, or a noodle bowl filled with udon or ramen and multiple types of mushrooms.

I offer functional beverages that are made with whole fruits and vegetables as well as herbs and spices. Some of my favorites include turmeric, honey, berries, kale, celery juice, and pureed beets for vibrant color.

I love the versatility of RSS Urban Blend. It contains baby red chard, wild arugula, and baby kale. This mixture can work as a flavorful salad, as a sautéed side dish, or be used in smoothies and other breakfast items.

I love a complex broth and crave perfectly chewy noodles,  so ramen is my go-to Asian bowl. The latest challenge has been to serve a vegetarian/vegan broth that is worthy of the best pork stocks out there. I start with an array of wild mushrooms to give the base plenty of umami—try roasting and mincing before starting for increased flavor. I stew Shiitakes, Porcinis, and white mushrooms with kombu (seaweed), onions, garlic, mirin, and soy sauce until it is a dark, rich color. Once it’s cooked down, I add my noodles (thick or thin, take your pick), and load the top with fried tofu, roasted Kabocha squash, baby bok choy, green onions, and a soft-boiled egg.

I’m a fan of root to stem cooking, that’s why I choose beet greens for the fall. I braise chopped tops, while roasting the root veg bottoms until tender. I serve the sliced red and gold beets on top of the greens topped with smoked labneh.

I am a mushroom lover. I eat them sauteed, grilled, boiled, sous vide, in pesto, as a tapenade…the ways of working with them are endless. They add flavor and texture to everything I cook. With so many different varieties, chefs can always have fun with this ingredient.

My favorite on-the-go dish is mixed vegetables with hummus and fine herbs. This is a very trendy snack that's gaining more and more traction with consumers.

Tajin is a salty-sour-fiery seasoning that most people of Mexican descent know well. Mainstream chefs have started using it in fruit salads, cocktails, popsicles, and dips like guacamole.

Hotel room service menus are re-inventing themselves to stay current. Many are setting up “Grab & Go” kiosks in the lobby to encourage guests to pick up/take with them either to their rooms or on the way out the door. Most are cold options, but there are some items that can be quickly heated to order, like roasted Brussels sprouts with a balsamic glaze or cauliflower with curried yogurt. Cold dips such as hummus or baba ghanoush are great with sliced vegetables. 

The best foods for transporting are typically salads (leafy greens, healthy grains, or marinated vegetables), and braised or grilled vegetables (especially Brussels sprouts, mustard greens, and radicchio). The main reason salads travel best is because they typically stay cold and are not altered with dressings yet. Braised or grilled produce will also travel well because the preparation method permits longer holding times.

I’ve been seeing more grilled and chilled fruits and melons to counter the rich flavors of spicy bbq sauces.

The Markon Essentials line of vegetables is perfect for when appearance isn’t a high priority, for example when slicing or chopping into soups or sauces. I love the ugly produce movement—preventing food waste—and these items are a part of that.

Ingredients such as cantaloupe, mamey sapotes, salmon, peaches, grapefruit, and papayas are naturally vibrant and packed with flavor. 

The goal for foodservice operators should be to reduce single use plastics, especially straws and cutlery as well as switch to lower impact packaging made with sustainable materials. Markon is taking the first step by leading the produce industry in plastic reduction. It will be an evolution, but first up is replacing the clamshells for MFC Strawberries with new, recyclable cardboard cartons. 

In place of a traditional meat-based burger, I suggest offering marinated MFC Portabella Mushrooms with savory vinegar, high quality olive oil, fresh herbs (such as MFC Basil or MFC Tarragon), lots of ground black pepper, and kosher salt. I roast them in the oven or grill on a charcoal fire. Remove the gills with a spoon to create a type of cup to hold the above ingredients and cook until mushroom centers are tender. Top with aged Provolone cheese and melt under the broiler or on the grill. Slather with pureed peppadew peppers, mayonnaise, and RSS Lemon Juice, then pile high with grilled RSS Sliced Onions, RSS Better Burger Lettuce, and sliced MFC Tomatoes all on toasted brioche buns. 

Here are my versions of some zero-proof classics

• Blackberry Mint Tea is a mixture of blackberry shrub, honey lemon tea, and MFC Mint.
• The Caesar Verde combines roasted tomatillos, clam nectar, coriander, lime salt, pepperoncini, green olives, and MFC Celery.
• The Rose Water Soda contains edible rose ice cubes, rose water syrup, and ginger beer.

The variety of textures and flavors in ancient grains makes them interesting to eat and versatile for every meal period. Cook grains like kamut in the low & slow heat method, then mix in caramelized MFC Apples, strained yogurt, salt & pepper, toasted pecans, and rosemary-infused honey. Prepare an ancient grain salad with red quinoa, charred MFC Zucchini Squash, pickled raisins, pumpkin seeds, goat cheese, coriander, and harissa vinaigrette. Put a spin on risotto by using bulgur wheat with sugar snap peas, preserved lemon butter, wilted sweet pea tendrils, and shaved Parmesan cheese.

This spice mix consists of thyme, sesame seeds, sumac, and salt. Add the dry mix to house-made bread dough, vegetable sautes, hummus and other dips or use as a poultry and seafood rub. Combine with olive oil and serve with pita!

It’s important to increase offerings of fresh vegetables, both as chilled veggie sticks and/or grilled (more flavor) as alternatives to fried options.

RSS Sweet Baby Broccoli can be used in the same ways one would prepare asparagus or broccoli. I like to roast it to bring out its inherent sweetness while creating smoky, charred bits. Sauteing with garlic and chopped hazelnuts is also easy and makes a delicious side for poultry and meats.

With warmer weather ahead of us, it’s time to start thinking about lighter drinks and spring time produce. Cucumber water with some fresh mint in it is a light beginning to a meal, but what about adding in some peach or raspberry and making a fantastic mojito mocktail? Use a little simple syrup, a splash of RSS Lime Juice, and top with sparkling water. The most important thing to keep in mind with mocktails is to make sure that you are using the best produce at the best time of year. Don't be afraid to add in some savory ingredients; beets or red bell pepper juice can give a punch to drinks, without being a “bloody Mary” rip off.

Vegans are a growing part of the foodie community. Eggplant adovada street tacos are by far my favorite vegan dish. It consists of eggplant braised in red chile sauce, then placed in a jicama shell with pickled onions, avocado puree, and topped with micro cilantro. It can satisfy anyone’s palate, vegan, vegetarian, or carnivore.