CleverRoot

1 8 | t h e c l e v e r r o o t We've partnered with Chef's Roll, the global culinary professional network, to learn more about chefs from around the country. Could you start by telling us about SpringHouse? SpringHouse is a 140-seat restaurant located in rural central Alabama, nestled on a hill overlooking Lake Martin. We've had a garden in some capacity since we opened; however, the garden really began to grow a few years ago. We have expanded to 28 raised beds, and we employ a part-time farmer to help keep up with the weeding, planting and repelling deer. Currently we have blue curled Scotch kale, red Russian kale, Nero di Toscana cabbage, green and purple asparagus, Cherry Belle radish, Purple Cosmic carrots and arugula. You have been nominated now for Best Chef: South by the James Beard Foundation five years in a row. What should we expect from the Alabama food scene within the next few years? Southern food has been and still is all the rage (in my opinion); from fried chicken to corn- bread, every part of the country has their copycat. I see Alabama food continuing to evolve because we have an amazing palate and base to work from. As chefs, we need to continue to push boundaries, try new ingredients in classic southern preparations and blow people's minds. What season is your favorite? Without a doubt summer. Every year I can't wait to have sliced tomato with lady peas and crumbled cornbread; I get so excited just thinking about it. Denise Roa, Executive Chef at Rancho La Puerta in Tecate, BC, Mexico If you are a culinary professional interested in being featured here or want more information on Chef's Roll, please email featured@chefsroll.com. Rob McDaniel, Executive Chef at SpringHouse in Alexander City, AL Rancho La Puerta is known for its collaboration with Rancho Tres Estrella's six-acre organic farm in scenic Tecate, Baja California. What produce can we find during the summer season? What are some of your favorites during this season? I love summer because of our strawberries, honeydew, cantaloupe and watermel- on. I also love the chilies and basil. We always have five varieties of lettuce (head lettuce and baby mixes), eggplant, carrots, onions, corn, garlic and tomatoes. Your cuisine has been described as vibrant and season-inspired. How do you keep your healthy farm-to-table meals relevant to the trends we see in the culinary scene? Fruits and vegetables dictate the method of how I cook. I built my pantry with dif- ferent flavor profiles, so that I can cook the same things many times with different flavor profiles, and this allows me to adapt to trends. For instance, if melon is in season, I may use it to create a meal with Asian flavors. Or, if I want to do some- thing Mexican, I may add melon to my salsa with cilantro, jalapeño and lime. I stay relevant by surrounding myself with people who are interesting and who inspire me to be creative. I study cuisine and network with all different types of chefs. In addition to being Executive Chef at Rancho La Puerta, you teach cooking classes with the focus of inspiring others to rethink their relationship with food. How do you accomplish this? I invite Rancho guests to play in the dirt, explore the garden and harvest food. I encourage people to go to farmer's markets and talk to the farmers. I try to be simple in my cooking demonstrations and classes, so that students can easily learn how to do it on their own. PHOTO: COURTESY OF RANCHO LA PUERTA ■cr PHOTO: KENNETH BOONE

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