Best Vegetables - 2000
Quiessence Culinary Center
After tasting the produce of Quiessence chef-farmer Hallie Harron, we're right there in the dirt with him.
These are veggies of uncompromising virtue, grown under Harron's own hand in pretty little beds scattered across a 12-acre farm. The focus of her family-style meals, they're selected based on what the garden offers each day.
The only thing better than being a stalk of celery would be to exist as Harron's fennel, braised al dente and glossed with a thin red pepper marmalade. Or as her albino beets, roasted shallots, gloriously sweet and sour roasted onions, rich flavored grape tomatoes, or a curl of earthy daikon radish.
Finish our vegetables? Just try to stop us.