What is up everyone? Welcome back to the Epic Gardening podcast. We're here again with

Chef Chris from Urban Farmer Restaurant as well as the owner of Lost Creek

Micro Farm, a quarter acre farm that he grows a lot of stuff that he then uses in the restaurant that he is the executive chef of, which is a really cool combination.

And so the last two episodes we've talked about growing different

things specifically to use in a cocktail or a dessert and today we're going to be

talking about growing things to use as a garnish.

And I think, I know this is probably the most basic question of all time,

Chris, but could we just maybe first start by saying,

what actually is like the culinary definition of a garnish?

That's a great question.

To me it's something obviously that you're adding to add value to the actual plate

and that could be a puree, can be raw it can be a gel it can be a many things but I think generally

there are tiny features that help bring the whole plate forward that you know without it wouldn't be as amazing and is it because I guess as a kid my idea of a garnish was just

Parsley on a plate at a diner, you know, like something like that.

And you would never eat that, or at least I would never eat that.

Is it garnish from a chef's respective always meant to be consumed,

or is it sometimes meant to be consumed and sometimes meant to be just kind of looked at and to

beautify the plate? From my perspective it should always use something that's

consumed. Okay got it. Okay cool so then that leads us into what what kind of things

are you growing at

Lost Hill that you then are working on to a plate to to beautify and also be

consumed it's Lost Creek and that's where that's all right that's all right that's

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