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 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 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?