Return of the Garden Chef

Garden Chef Christina Curry is back in the Edible Garden Outdoor Kitchen for her second season, providing free cooking demonstrations for visitors every Saturday and Sunday, May through October. The demonstrations were so well-attended that we decided to add two additional demonstrations per weekend. You can now stop by the Outdoor Kitchen at noon, 1 p.m. or 2 p.m., sit down in the shade, and watch a master at work! Chef Christina provides quick and informative tips on how to cook tasty dishes that are enjoyed in warmer weather, with a focus on using fruits and vegetables that are in season and grown locally. The demonstrations are about 20-30 minutes long.

“Does the Garden Chef distribute samples of her delectable concoctions?” you ask. Why, yes, of course! What would a cooking demonstration be without samples?

The cooking demonstrations in early May presented a challenge.  There wasn’t much to harvest in the Edible Garden at that time, as most of the fruits and veggies aren’t ready until summer.  But we had rosemary bushes!  In the photo above, you can see the row of rosemary just behind the millet.

We premiered Gourmet in May at the Atlanta Botanical Garden this year.  Chef Christina pleased the May Day crowd with her Grilled Flat Iron Steak with Rosemary Gremolata.  Pink peppercorns (far right) were used in the marinade.  Interestingly, these are not actually peppercorns but are a spice made from the dried berries of the Baies rose plant, Schinus molle.  With a delicate, sweet, and spicy flavor, and a rich rose color, they add a touch of elegance to any cuisine.

Grilled Flat Iron Steak with Rosemary Gremolata

1/4 cup red wine
1/2 cup olive oil
3 T pink peppercorns
2 tsp kosher salt
1 lb flat iron steak
4 sprigs rosemary
kosher salt and pepper to taste

In a small bowl, combine red wine, olive oil, pink peppercorns and salt. Mix together and pour over steak. Add the springs of rosemary and marinate for a half hour. Remove from the marinade and drain any excess. Season with salt and pepper. Grill on high until steak reaches desired temperature, flipping once. Allow the steak to rest before slicing.

Rosemary Gremolata

1/4 cup rosemary, chopped
1/4 cup parsley, chopped
1 T lemon zest
2 cloves garlic, minced
1 T olive oil
kosher salt and black pepper to taste

Combine all ingredients and serve over sliced flat iron steak.

Find printable versions of the Garden Chef recipes here.