BY The Editors | July 4, 2019 | Food & Drink
Aaron Choi from Girl & Dug Farm is all about the unique varietals of produce, supplying some of the top toques in town with everything from sweet Jade tomatoes to KinderGreens—a grown-up microgreen that’s become his signature.
Recently recognized with a two-star Michelin rating, the California kaiseki restaurant from Niki Nakayama and Carole Iida-Nakayama has been one of the hardest reservations to secure since their episode of Chef’s Table. The team uses Girl & Dug Farm’s butterfly sorrel and purple alyssum in their multicourse menus to add seasonal color and flavor.
At Jose Andres’ surreal fine dining restaurant inside the SLS Beverly Hills, executive chef Aitor Zabala uses Choi’s produce for the Seeds of Life course. It's seasonal, but one version includes caviar and Girl & Dug’s jelly melon cucumber seeds over a bone marrow custard.
Jeremy Fox was the first L.A. chef to take a shine to Girl & Dug Farm, and now the North San Diego County farm has become the go-to for unique, custom-grown produce. Fox and executive chef Andy Doubrava use Choi’s millennial pink chicories, pichu berries, oca tubers and more in their colorful California fare.
Kato has garnered a cultlike fan club for chef Jon Yao’s seafood-centric tasting menus, which focus on the through lines between Taiwanese and American cuisines. He utilizes Choi’s produce such as alyssum and pinot sorrel to add pops of both color and flavor to the dishes.
Photography Courtesy Of: Kato photo by Wonho Frank Lee | N/Naka photo by Zen Sekizawa | Rustic Canyon photo by jeremy fo | Somni photo by Jill Paider