Garden to Table Chefs - Food & Recipes - P. Allen Smith Garden Home

We couldn't make the Garden to Table show without help of these talented chefs. I thank them for taking time out of their day to stand in front of a camera and share their delicious recipes.

Jeff Nizlek

Chef/Owner Silver Grille Cafe & Wines
Silverton, OR
http://www.silvergrille.com/

Recipes:

Blueberry Vinaigrette

Chef Jeff Nizlek at the Silver Grille in Silverton Oregon shares a vinaigrette recipe that features the flavor of fresh blueberries.

Herb-Roasted Walnuts

I first tried these tasty herb-roasted walnuts in the kitchen of the Silver Grille in Silverton, Oregon while we were taping a salad recipe with chef Jeff Nizlek. Jeff used these to add some...

Carrie Wong

Chef/Owner Extreme Chocolates, LLC
Salem, OR
http://www.extremechocolates.com/index.html

Recipes:

Silverton Hills Blueberry Crostata

While in Oregon taping for my Garden to Table show Chef Carrie Wong whipped up this Blueberry Crostata.

Josh Smith

Former Executive Chef Local Roots
Roanoke, VA

Recipes:

Josh Smith's Gazpacho

One of the best ways to prepare homegrown tomatoes, cucumbers and peppers is gazpacho. It's one of those dishes that really showcases the flavors of fresh vegetables.

Ben Brainerd

Former Chef Valentine's Restaurant
North Little Rock, AR

Recipes:

Grilled Nectarines With Bleu Cheese And Honey

It's not often that during a fine-dining experience, you overhear the shout of "Play ball!" and then the cheer of a large crowd, but that's just the way it is at Ump's Pump and Grill located...

Ashley Christensen

Chef/Owner Poole's Diner
Raleigh, NC
http://www.poolesdowntowndiner.com/

Recipes:

Sweet Potatoes With Mustard And Brown Sugar Butter

It's simple to prepare and so good you'll want to make enough for two helpings per person.

Patrick Herron

Executive Chef Terry's Finer Foods - The Restaurant
Little Rock, AR

Recipes:

Apple Tarte Tatin

Chef Patrick Herron shares this recipe for a French apple tarte. Apples, butter and sugar caramelized in a skillet before baking make this dessert exceptional.

Creme Caramel Made With Duck Eggs

Creme caramel or flan is a rich custard with a caramel sauce. In this recipe Chef Patrick Herron uses duck eggs rather than chicken eggs to make the dessert lighter and richer.

Jason Morrell

Chef/Owner Starving Artist Cafe
North Little Rock, AR
http://www.starvingartistcafe.net/

Recipes:

Capi Peck

Chef/Owner Trio's
Little Rock, AR
http://www.triosrestaurant.com/

Recipes:

Capi's Butternut Squash Casserole

Kevin Stockwell

Chef Argenta Market
North Little Rock, AR
http://www.argentamarket.com/

Recipes:

Blackberry Preserves

Preserves made with fresh fruit or berries are a treat on a cold winter day.

Mary Jo Selig & Clare Thomas

Chefs/Owners Maryclare Macarons
Hot Springs, AR
http://maryclaremacarons.com

Recipes:

Maryclare Macarons

Chef/owners Mary Jo Selig and Clare Thomas gave me this recipe for a basic macaron so I could try my hand at making them. Baking macarons is an art, but once mastered there is a whole world of...

John Beachboard

Chef/Owner Zaza Fine Salad & Wood-Oven Pizza Company
Little Rock, AR
http://www.zazapizzaandsalad.com/

Recipes:

Perfect Pizza Crust

Scott McGehee

Chef/Owner Zaza Fine Salad & Wood-Oven Pizza Company
Little Rock, AR
http://www.zazapizzaandsalad.com/

Recipes:

Strawberry Gelato

Growing a combination of everbearing and June-bearing strawberries ensures that you have plenty of berries around for your favorite recipes like this strawberry gelato.

Peter Brave

Chef
Brave New Restaurant
http://bravenewrestaurant.com/

Recipes:

Broiled Walleye With Fruit Beurre Blanc Sauce

Fresh fruits reduced with white wine, vermouth and honey create a fantastic beurre blanc sauce for broiled Walleye.

Brandon Brown

Hillcrest Artisan Meats
http://www.facebook.com/HillcrestArtisanMeats

Recipes:

Cumin-Crusted Grilled Tri-Tip

A delicious dry rub recipe for grilling beef cuts like tri-tip.

Linwood Blizzard

Executive Chef
Colonial Williamsburg
http://www.colonialwilliamsburg.com

Recipes:

Colonial Williamsburg Spoonbread

For those of you who aren’t familiar with spoonbread, it’s a creamy corn bread pudding that rises like a soufflé. It can be served as a savory side dish or as a dessert.