Christopher Ranch’s California Garlic Blog

It’s no mystery that fresh garlic is one of the most popular, versatile ingredients ever. What remains relatively unknown, however, are the distinct flavor, quality and health differences associated with varying garlic varieties. Christopher Ranch, a family farm in Gilroy, Calif., grows a California heirloom garlic that is a leader in each category. All Garlic Is Not Created Equal. We’ll show you why.


    Executive Chef, Michael Giletto, TV, film and radio personality, food stylist, winner of numerous awards and honors (including James Beard and Zagat awards), and Christopher Ranch favorite, should officially add another accomplishment to his biography: crowd pleaser.

In a Christopher Ranch hosted event on March 13, during the American Culinary Federation’s Northeast Conference in Hershey, PA, Chef Giletto demonstrated his flair and expertise while preparing several dishes using garlic and, most notably, Green Garlic, Christopher Ranch’s newest product and the latest “must have” in culinary circles. The Ranch’s Justin and Amber chaired the event, discussing garlic related topics including: ways to incorporate more garlic into menus, the differences between Chinese and California garlic, BRIX and Allicin testing, heirloom garlic seed, and menu trends as Chef Giletto prepared his original recipes throughout the event.

Photo by Jerry Deutsch

    A charismatic and enthusiastic devotee of Christopher Ranch Garlic, Chef Giletto captivated the audience when he unveiled the Sensory Olfactory Globe Profiler with his first recipe. This magical glass orb was created to “smoke infuse” food with flavor. How does it work, you ask? It had to be seen to fully appreciate the entire process, but I’ll do my best to explain how it was used for this demonstration:
Step #1: Chef Giletto took a thick slice of roasted pork tenderloin and placed it directly on the top opening of the Globe Profiler.

Step #2: He attached a tube to the opening in the side of the Globe and attached a small bowl to the other end of the tube. He then placed a peeled garlic clove in the small bowl.

Step #3: Chef Giletto then blasted the clove with a blow torch sending garlic “smoke” through the tube and into the Globe.

Step #4: He removed the tube, capped the side opening with a shorter, soft tube which he pumped several times to send smoke into the tenderloin slice on top of the Globe.

Step #5: Chef Giletto presented a flavorful, garlic-smoke-infused slice of tenderloin heaven to a rapt audience. The experience was a cut above, if you will, in molecular gastronomy – and utterly fascinating.

    As our Green Garlic harvest draws closer, more of Chef Giletto’s culinary creativity will be on view here. Stay tuned for his “Seared Salmon Belly with Christopher Ranch Green Garlic Chimichurri


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