The Chef's Garden

Chef Zane Holmquist turns freshly picked rhubarb into a fun, savory dish of rhubarb chutney with lamb, goat yogurt, and grilled rhubarb.

Executive Chef Rachael Weiner of The Farmhouse at The Ojai Valley Inn joins Farmer Lee Jones at The Chef's Garden to celebrate summer squash at its peak. She's mixing summer squash fresh from the fields with mussels and wine to create an escabeche.

Jamie Simpson, executive chef liaison at the Culinary Vegetable Institute, races to capture the fleeting asparagus season at The Chef's Garden. Using both white and green varieties, he crafts a spring-inspired dish rooted in coastal tradition.

It's homecoming at The Chef's Garden as Chef Austin Adler of Maple & Ash returns to the farm. Growing up in Huron, Ohio, and family friends with Farmer Lee, Chef Adler held his first kitchen knife here. He's back to explore the farm's pea varieties.

Jerome transforms petite lettuce into a stunning seasonal vegetable dish that truly steals the show.

Chef Cassidee chooses the humble onion, often seen as a supporting player, to shine in her whey braised onion and fresh cheese dish.

Native Clevelander, chef, and restaurateur Douglas Katz visits The Chef's Garden to meet with Farmer Lee Jones and explore the world of early season tomatoes.

Miami based Chef Bradley Kilgore visits the Chef's Garden to see Farmer Lee and find top cucumbers; he uses modern techniques to highlight ingredients.

Chef Cassidee chooses the humble onion, often seen as a supporting player, to shine in her whey braised onion and fresh cheese dish.

Jerome transforms petite lettuce into a stunning seasonal vegetable dish that truly steals the show.

Jamie Simpson, executive chef liaison at the Culinary Vegetable Institute, races to capture the fleeting asparagus season at The Chef's Garden. Using both white and green varieties, he crafts a spring-inspired dish rooted in coastal tradition.

It's homecoming at The Chef's Garden as Chef Austin Adler of Maple & Ash returns to the farm. Growing up in Huron, Ohio, and family friends with Farmer Lee, Chef Adler held his first kitchen knife here. He's back to explore the farm's pea varieties.

Chef Zane Holmquist from Stein Eriksen Lodge in Deer Valley, Utah, is still amazed by the breadth and beauty of The Chef's Garden after twenty years of working with Farmer Lee. Bringing his simple, mountain-Western style to the test kitchen, he turns freshly picked rhubarb into a fun, savory dish of rhubarb chutney with lamb, goat yogurt, and grilled rhubarb.

Executive Chef Rachael Weiner of The Farmhouse at The Ojai Valley Inn joins Farmer Lee Jones at The Chef's Garden to celebrate summer squash at its peak. She's mixing summer squash fresh from the fields with mussels and wine to create an escabeche.

Miami based Chef Bradley Kilgore visits the Chef's Garden to see Farmer Lee and find top cucumbers; he uses modern techniques to highlight ingredients.

Native Clevelander, chef, and restaurateur Douglas Katz visits The Chef's Garden to meet with Farmer Lee Jones and explore the world of early season tomatoes; passionate about global cuisines, Chef Katz delves into how different cultures use tomatoes in diverse ways throughout a dish; after sampling a variety of early tomatoes, they return to the Culinary Vegetable Institute, where Chef Katz creates an Indian-inspired tomato and lentil dish.