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Celebrating Culinary Excellence
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Book Cover Photo Courtesy of Farmer Lee Jones
Farmer Lee Jones‘ Anniversary Dinner at Charlie Trotter’s restaurant was an evening combining culinary artistry, memorable moments, and a tribute to the partnership between farmers and chefs.
The restaurant staff and renowned chefs show cased the finest produce from Farmer Lee’s farm, highlighted with a menu filled with innovation. This was a true testament to the collaboration between the Farmer and the legendary Chef Charlie Trotter. Each course told a story of the seasons, the land, and the dedication to quality of celebrating nature’s bounty. Every dish was paired with carefully selected wines or nonalcoholic drinks, enhancing the flavors and the overall dining experience. This was a heartfelt celebration clearly illustrating the profound impact Farmer Lee has had on both the culinary and agricultural worlds.
The Charlie Trotter logo affixed to the entrance of Charlie Trotter’s restaurant.
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The picture shows the entrance to the Charlie Trotter’s restaurant in Chicago, Illinois.
The menu from May 30th dinner at Charlie Trotter’s Guest Chef Series Vol. 4 in partnership with The Chef’s Garden & Farmer Lee Jones.
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One of three dining rooms at Chef Charlie Trotter’s restaurant on Armitage Ave in Chicago, Illinois on the evening of May 30th.
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Chef Jamie Simpson
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Executive Chef at The Chef’s Garden and The Culinary Vegetable Institute, Jamie Simpson is known for his artistry with vegetables and his deep connection to the land. He leads a kitchen built entirely around what the farm produces, offering a rare and evolving expression of seasonality.
Pictured above (left to right) are Chef Jamie Simpson of the Chef’s Garden with Gloria Goodtaste, Ipad Tom, and Chef Guiseppe Tontori in the kitchen at Charlie Trotter’s restaurant.
The first dish prepared by Chef Jamie Simpson & staff was “A Walk Through the Garden” – Spring Alliums with Spring Vegetables & Polanco Caviar.
A second dish prepared by Chef Jamie Simpson & staff was Rhubarb Sorbetto with Raw Celery Compote & Yuzu Curd.
The picture shows the artistry and perfection required to make this Rhubarb Sorbetto dish come to life and be delivered to the table.
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Nancy Silverton
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James Beard Award winner and founder of Osteria Mozza in Los Angeles, Nancy Silverton is one of America’s most influential chefs and bakers. A pioneer of California cuisine, she helped redefine modern Italian cooking through her iconic restaurants and enduring commitment to culinary excellence.
Nancy Silverton is the co-owner of Michelin-starred Osteria Mozza, as well as Pizzeria Mozza, Mozza2Go, chi SPACCA, and The Barish in Los Angeles. She also has restaurants located in Los Cabos, Mexico, London, and Singapore.
The first dish prepared by Nancy Silverton & staff – Mozzarella di Bufala with White Asparagus & Bottaraga.
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The second dish prepared by Nancy Silverton & staff was Olive Oil Cake with Fried Rosemary & Olive Oil Gelato.
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Italian Orange Rosemary Cake
Inspired by Nancy Silverton’s Olive Oil Cake Recipe.
For the Recipe: The small cakes are “out of this world” delicious, moist, soft yet crunchy, lightly flavored with fresh oranges and rosemary. No heavy frostings are necessary, just a finishing touch of confectiones’ sugar. They are perfect for serving as a light snack and dinner dessert, topped with some melting ice cream.
Recipe Inspired by: Nancy Silverton’s book The Cookie That Changed My Life, Alfred A. Knopf, 2023, Olive Oil Cakes p. 232.
Note: I halved and significantly changed the recipe, using different baking pans. See her book for the original recipe.
Yield: 10 dessert cakes
pdf for Copy of Recipe – Italian Orange Rosemary Cake
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Crunch ‘n Creamy Peanut Butter Cookies
It’s a triple treat cookie that could win a grand prize.
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About the Recipe: According to the story, Nancy Silverton was inspired by her friend Roxana Jullapat to create this cookie. It has an intensely nutty dough and a topping of salty roasted peanuts with skins, but the prize is the soft peanut butter that is hidden in the center of the cookie. We used chickpea flour in place of sorghum flour and made about 2 dozen cookies. The original recipe makes about 4 dozen. This recipe makes one of the best peanut butter cookies we have ever tasted. Three cheers for you, Nancy.
Recipe Inspired by: Nancy Silverton – Shared by Saveur Cookbook Club
Nancy Silverton’s book The Cookie That Changed My Life, Alfred A. Knopf, 2023, Peanut Butter Cookies, p. 90-94.
Cook’s Note: We tried different kinds of nuts on top of the cookies, but the peanuts with skins worked the best. Warning: some of the Spanish peanuts are spicy hot so look for the original peanuts with skins.
Yield: about 2 dozen cookies
pdf for Copy of Recipe -Crunch ‘n Creamy Peanut Butter Cookies
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Healthy Best Bran Muffins
Light in texture and high in flavor.
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About the Recipe: Usually bran muffins are dry and quite heavy. These muffins are very different since they have a lighter texture and are not overly sweet. They don’t raise very much so they can be filled and piled high in the muffin cups. The light orange flavor gives the moist muffin a bright flavor.
Recipe Inspired by: Nancy Silverton – which was adapted from Pastries from LaBrea Bakery https://www.davidlebovitz.com/nancy-silvertons-bran-muffins/
Cook’s Note: We made this recipe twice and found that baking them at a higher temperature produced better muffins. Since we used All-Bran cereal, we didn’t need to bake the bran separately.
Yield: about 14 muffins
pdf for Copy of Recipe – Healthy Best Bran Muffins
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Tony Priolo
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Tony Priolo is the Executive Chef and Co-Owner of Piccolo Sogno in Chicago. Revered for his refined approach to rustic Italian cuisine, Priolo brings warmth, precision, and decades of experience to every dish, honoring both regional tradition and Midwestern hospitality.
Grandma Faye’s Meatballs
Chef Tony Priolo’s family favorite combines 3 different meats.
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About the Recipe: Italian meatballs are one of our favorite comfort foods and are popular to serve in any season. They can be used as main dishes, in sandwiches, or even appetizers. This family recipe uses three different meats and infuses them with an Italian blend of cheese and parsley. The breadcrumb coating on the outside adds to that irresistible crunch that we are sure your guests will love.
Recipe Inspired by: Chef Tony Priolo – Executive Chef and Co-Owner of Piccolo Sogno in Chicago.
Note: I added onions to the recipe and prepared half of the original recipe. Since I mixed in an additional egg, I didn’t need to wet my hands when I rolled the meatballs in breadcrumbs.
Yield: about 24 meatballs
pdf for Copy of Recipe – Grandma Faye’s Meatballs
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Chicago’s Italian Cannellini Bean Soup
Inspired recipe by Chef Tony Priolo.
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About the Recipe: A hearty supper dish for one of those cold cloudy evenings. It is so flavorful, easy to make, and uses simple ingredients. It’s almost ready when you are. This Italian soup is filled with cannellini beans, lots of fresh vegetables, and seasoned with garden-fresh herbs. It’s an easy quick supper entrée.
Recipe Inspired by: Chef Tony Priolo, Piccolo Sogno Italian Restaurant
Serves: about 4
pdf for Copy of Recipe – Chicago’s Italian Cannellini Bean Soup
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Chef Jamie Simpson
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Roasted Carrots with Yogurt Honey and Tahini Dressing
Dress it up with multi-colored carrots and fresh sprouts
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About the Recipe: Fresh multi-colored carrots are vibrant vegetables adding a rainbow of colors to this beautiful side dish. They provide unique flavors and textures when combined with fresh green sprouts and provide impressive nutritional benefits that elevate this recipe into something very special. Add a drizzle of honey cream dressing for a sweet touch to create a “I love it” buzz about your delicious carrots.
Recipe Inspired by: Chef Jamie Simpson from The Chef’s Garden.
Cook’s Note: We found that slicing the carrots lengthwise after roasting them was easier to do.
pdf for Copy of Recipe – Roasted Carrots with Yogurt Honey and Tahini Dressing
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Vegetable Pot Pie
A “make it your way” dish prepared by Chef Jamie Simpson.
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About the Recipe: According to Jamie, pot pie is a dish that has stick-to-your-ribs goodness, velvety gravy, and the tantalizing aroma of meat and vegetables, nestled inside a tender buttery pastry. It is a comfort dish that’s made from a short list of ingredients you just happen to have on hand in your kitchen or pantry. Many different cultures boast their own unique version of the pot pie.
Recipe by: Chef Jamie Simpson, Executive Chef at The Culinary Vegetable Institute.
See: https://www.culinaryvegetableinstitute.com/post/rustic-homemade-vegetable-pot-pie-is-rich-in-history-and-flavor
Cook’s Note: We doubled the recipe and used carrots, celery, peas, with-skins-on potatoes, celery, onions, and added a clove of garlic with some of our favorite herbs. We made two pies, using two round bowls with puff pastry crusts, which required two puff pastry sheets since it needed more than one sheet. The next day, we made another 9-inch pie with our leftover filling using a standard pie crust. We also added some cooked chicken pieces to the second pie we made. Nothing like Great Leftovers. Yum!
Serves: about 2
pdf for Copy of Recipe – Vegetable Pot Pie
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Giancarla Bodoni
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Giancarla Bodoni is the Executive Chef of Monteverdi in Tuscany, where she creates soulful, elegant cuisine rooted in organic farming and traditional techniques. Her cooking reflects a lifelong devotion to sustainability, simplicity, and the beauty of the Italian countryside.
Pictured (Left to Right) Ipad Tom, Giancarla Bodoni, Gloria Goodtaste and Dylan Trotter.
Creamy Penne Pasta
A healthy recipe with sesame styled squash direct from Tuscany.
About the Recipe: This creamy butternut squash pasta dish is proof that healthy eating doesn’t mean sacrificing flavor. The combination of tender squash chunks, a velvety sauce, and the delightful crunch of sesame seeds creates a blend of textures and tastes. With cashew butter providing richness and healthy fats, this recipe is a guilt-free way to enjoy pasta. Serve it as a first course or a dinner entrée, and let every bite remind you that indulgence can indeed be wholesome.
Recipe Inspired by: Chef Giancarlo Bodoni – The Culinary Academy at Monteverdi.
https://www.brainhealthkitchen.com/recipe/whole-grain-penne-creamy-squash-sesame/
Cook’s Note: I was able to find cashew butter at our local supermarket, but it can be prepared from whole cashews. Our procedure was a little different from the original recipe as we roasted all of the squash in the oven. Also, make sure that you add enough liquid to make the creamy sauce. Pasta loves liquids.
Serves: about 4 to 6
pdf for Copy of Recipe – Creamy Penne Pasta
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Quinoa Chia Seed Pudding with Strawberries
Mix up a maple pudding that is a nutritional powerhouse for dessert.
About the Recipe: If you want to change your diet and start eating some healthy desserts, this is a super one to try. It has quinoa, which is a nutritional powerhouse, gluten-free, packed with protein, fiber, and minerals. Then add some chia seeds, which have all nine essential amino acids, can balance blood sugar levels, contain lots of antioxidants, a complete protein source and yes, healthy fats. Combine all of this with some fresh berries and tasty flavors. Serve the pudding for desserts, snacks, or your breakfast menu.
Recipe Inspired by: Chef Giancarla Bodoni.
https://www.brainhealthkitchen.com/brain-healthy-cooking-sempre-sano-tuscany/
Serves: about 4 to 6 depending on the size of your dessert dishes.
pdf for Copy of Recipe – Quinoa Chia Seed Pudding with Strawberries
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Fun Recipes
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Cashew Cream Cakewiches
Sweet treats that are as easy as making a sandwich.
About the Recipe: Relive the fun of eating a peanut butter and jelly sandwich. Cashew butter and jam raises the bar, and serving the cashew cream cake slices in a playful sandwich style makes everyone smile. Bake the cake in a loaf pan and whip the cashew butter until light and fluffy for a creamy filled cakewich. Have fun!
Recipe Inspired by: Cuisine at Home, 81, June 2010.
Cook’s Note: I also made this loaf cake using fresh ground almond butter purchased from our local supermarket. As I looked at the finished dessert, I thought that this would also be so cute to serve on April Food’s Day. lol
Yield: 8 servings
pdf for Copy of Recipe – Cashew Cream Cakewiches
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Brunch Coffee Cake Squares
It’s quick to mix and just add your favorite fruit topping.
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About the Recipe: Coffee cakes, especially those filled with fruit fillings, are often associated with sharing. Whether it’s a brunch with friends, potluck, or holiday gathering, fruit-filled coffee cake squares are a sweet way to bring people together. They are also easy to make and a favorite choice for those special get-togethers.
Yield: 15 squares
pdf for Copy of Recipe – Brunch Coffee Cake Squares
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