From Farm to Table in Miami Beach Video

Executive Chef of Essensia Frank Jeannetti visits Paradise Farms to teach us about fresh organic ingredients. From edible flowers to mint that tastes like chocolate, see why more and more chefs are following the "Farm to Table" trend.
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From Farm to Table in Miami Beach Gabriela Marewski: Welcome to Paradise Farms Frank. Frank Jeannetti: Thanks for having me Gabriela. It’s a pleasure always a pleasure to be here, always a pleasure. Gabriela Marewski: We’re going to have a fun morning harvesting, everything ready for your restaurant. Frank Jeannetti: Let’s see what we got for us. Gabriela Marewski: This is Paradise Farms Organic and we’re a certified organic farm, we do everything by hand. Frank Jeannetti: Gabriela has a lot of people dying to get some of her products. She serves only a select few chefs and that’s about 20 of us. I’m one of those 20 which I feel honored to be part of. Gabriela Marewski: I think we’ll go up. Frank, we’ve got some beautiful radishes and the nice thing about being organic is that you know rinse these off and they're ready to eat. You don’t have to worry about any pesticide residue. Frank Jeannetti: Something like this that has so much flavor. What I'll do is I’ll wipe this off and automatically -- something, I’ll slice it, make little rings out of it and we’ll make a beautiful salad out of that. Gabriela Marewski: Alright, let’s go check out I’ve got some beautiful parsley. Frank Jeannetti: Well Gabriela is doing here is it makes my easy. The fruit has so much flavor. It’s natural that I try to do as little to it as possible because I don’t want to ruin it, it’s classic the way it is. And you know the fun thing I love about coming out here is not only that enough Gabriela is educating me but I get to taste it because I love it. And my mind is already working about what I’m going to do with that dish, fun tasting. I’m tasting lemon lime and orange that’s what I'm getting. Gabriela Marewski: Lime, parsley lime, from the flower, that’s great taste buds Frank. Look two flowers and if we get them really at the right stage, then all we have to do is shake the pollen off for flower and that pollen will dust your beautiful dishes. Frank Jeannetti: A lot of chefs right now these days are doing mushroom tasting where I could take a variety of big mushrooms and make an entree. Gabriela Marewski: This is the new meat, the 25% protein. Frank Jeannetti: Little meats to be done with it. I’m making myself -- chef anymore— Gabriela Marewski: Frank, we got some cluster of flowers. Frank Jeannetti: Oh love it, love it, love it. Gabriela Marewski: These, love this too. Frank Jeannetti: They do it aren't they? And I tell you something, I love the leaves, a little peppery and little mushroomy. I bet that years ago of making vinaigrettes with 23 different ingredients to dress of salad, it’s gone because it’s all here in the flavor of what we have here, it’s truly amazing. Bye Gabriela, and that’s going to finish our plate and that’s all organically grown from Paradise Farms Gardens, that’s why we call our food, farm to table. It comes from farm, goes on the plate, and it goes to the customer served on the table.

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