Cooking With: Fresh Origins

INNOVATION
Written By Team StarChefs

Fresh Origins has spent decades perfecting the growth and harvest of microgreens and edible flowers that define the industry's most intentional cooking. This spring, StarChefs partnered with Fresh Origins to showcase twenty recipes from top chefs and bartenders across the country, each one a demonstration of how the right ingredient or garnish can transform what’s on the plate or in the glass.

 

FEATURED RECIPES

Featured
Spiced Duck Breast
Spiced Duck Breast

Chive Spätzle, Green Chickpeas, Green Apple Kosho Vinaigrette, Nasturtium Purée, Micro Iceplant | Chef Stephen Gillanders of Valhalla

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Liberian Greens, Reimagined
Liberian Greens, Reimagined

Smoked Turkey Stew, Iru, Crayfish, Collard Greens, Kale, Mustard Greens, Onion-Bell Pepper Purée, Micro Basil Opal, Micro Amaranth Red, Steamed Rice | Chefs Ope Amosu and Walter Bunn of ChòpnBlọk

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Scallop Tiradito
Scallop Tiradito

Peruvian Bay Scallops, Avocado Leche de Tigre, Spicy Rocoto, Huacatay Oil, Kale-Potato Tuile, Sorrel | Chef Carmen Ibarra of Atomica

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Cashew Financier
Cashew Financier

Pineapple Compote, Cashew Feuilletine Crumble, Lemon-Tarragon-Fennel Ice Cream, Mint Pineapple Tops, Sun Daisies | Pastry Chef Ana Sofía Pino of Lutèce

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Milk-Washed Rucolino Negroni
Milk-Washed Rucolino Negroni

Arugula-Infused Rucolino, Chamomile-Infused Campari, Cocchi Americano | Bartender Harrison Snow of Lullaby

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Smoked Brisket Larb
Smoked Brisket Larb

Thai Chiles, Cucumbers, Micro Cilantro, Micro Mint, Micro Thai Basil, Lettuce Wraps | Chefs Andrew Ho and Sean Wen of Curry Boys BBQ

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IN PARTNERSHIP WITH

 
 
 
 
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