Monthly Archives: July 2012

posted on by Jackie Bebenroth

The Great Garlic Harvest

You might remember, back in November, when we lovingly placed our five favorite varieties of garlic cloves in the ground and covered them with straw.  The seasons were good to our little guys, who grew into almost 800 heads for our cooking pleasure. We’ve fielded a few questions about garlic growing in recent months, most commonly, “How do you know when it’s ready to pull out?” Well, timing’s important, but so is your technique. Step #1: Cover your head with the best protection money can buy. Step #2: Press your shovel in deep. Right below the bulbs. Step #3: Grab the stem, all the way down at the base. Twist and pull. Step #4: Repeat. Step #5: Once it comes out, let it rest. Maybe a few days or so. When the cloves get hard, you know it’s ready. Editor’s Note: Images shown above are a recreation of the actual harvesting … READ MORE

Posted in: Spice Acres

posted on by Noelle P.

Q+A with Chef Brandon Walukas: The Spice Summer Menu

Unless you’ve been living under a rock (literally), you’ve probably noticed how unbelievably sizzling hot it’s been. And while this weather may have stunted some of the local produce, it hasn’t slowed down Spice Executive Chef Brandon and his crew from turning out the same mouth-watering dishes 6 days a week. With the Spice Acres in full swing, the creative cook has been experimenting – and the summer menu has never looked better. But be warned, some seasonal favorites have been benched. We’ll get to the bottom of this with a full interrogation of our seasonal mastermind. Q. What’s up with taking the Andouille Burger off the menu? Are you trying to start a customer revolt? And will it ever return? A. I believe in shaking things up. The pickled peppers that we use on the burger aren’t in season, so we wanted to switch it up until they were … READ MORE

Posted in: Spice Kitchen+Bar

posted on by Jackie Bebenroth

Grill Great Veggies

All you grill-meisters out there might be masters of the meat and marinade domain, but when was the last time you grilled up a veggie dish worthy of a wonderful review? Spice Executive Chef Brandon Walukas offers up some tricks for your summer harvest in this super-simple “to taste” recipe, all while answering that age-old gardener’s question, “What the hell am I supposed to do with all this zucchini?” GRILLED ZUCCHINI + CORN Yield: 12 portions Please use this as a guideline and not an exact recipe. “Tt” stands for “to taste.” 3 large zucchini 6 ears sweet corn 1 head of garlic 1 bunch basil Tt sea salt Tt black pepper, fresh cracked Tt extra virgin olive oil Tt vinegar, cider or white balsamic Cut zucchini into quarters lengthwise, then cut at a 45-degree angle along the center of the squash to remove the seeded area. Season zucchini quarters … READ MORE

Posted in: Spice Acres, Spice Kitchen+Bar
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