Chef Roundtable

Aram Mardigian
Aram Mardigian

Executive Chef Aram Mardigian of Wolfgang Puck American Grille at the Borgata Hotel Casino & Spa

I would move somewhere on the California coast and grow vegetables like artichokes, English peas, garlic, and tomatoes. I’d also focus on fruits like nectarines and apricots. I spent many years watching farmers first-hand and it changed my way of thinking and cooking. Seeing these things come out of the ground is amazing to me. Of course I would have a little cash and carry stand on the roadside and sell fried artichokes with garlic aïoli, fresh fruit marmalade, and crusty sourdough bread. It would be a dream come true.

Joe Muldoon
Joe Muldoon

Joe Muldoon of Roberta’s

I would grow tomatoes right here in New Jersey, simply because they are the best. Over the past several years, I’ve learned all about the different varieties and I have a deep appreciation for the complex and diverse flavors that they have. As a matter of fact, I just came in from planting about 30 yards of heirloom tomatoes, so even thought I haven’t abandoned my career, I’m still growing tomatoes in New Jersey.

John Liccio
John Liccio

John Liccio of Johnny’s Café

Look at my picture. Do you really think I would stop doing what I love and become a farmer? That being said, I love cooking with farm fresh broccoli rabe, so maybe that would be my focus. Although, now that I think about it, having an apple orchard has its benefits; imagine sitting down to a nice slice of fresh apple pie any time you like. As for where I would farm, I would definitely stay local. Jersey has some of the best farms and makes some of the best produce in the country. Why go anywhere else?

Check Also

Roberta’s Scallop “Chowder”

Scallop “Chowder” from Roberta’s serves four Ingredients For the scallops: 16-20 U10 sea scallops 1 …

X