Posted at 22:17h
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News & Trends
How would you like to make a reservation at your favorite restaurant and have part of your dinner planted that day. Then, a few weeks later you dine on the very same fresh
herbs cut just moments before they are meticulously plated and served.
That is exactly what one Burnaby chef has done from his kitchen at Peartree Restaurant.
Scott Jaeger, who represented Canada at the 2007 Bocuse d'Or culinary competition in Lyon France, has been using his
Commercial Cultivator to produce amazing flats of
Chervil, Celery tops, Spinach and watercress for use in his upscale continental restaurant.