The Cliffs Dishes Out Fresh Produce Straight From Their Organic Farm

The Cliffs' Joey Pesner creates organic masterpieces.

Here’s a menu line-up that’s hard to resist: Diva Cucumbers. Black Beauty Eggplants. Sunburst Summer Squash. Serrano del Sol Peppers. Maxibel Haricots Verts.
 
Exotic to the ear and tasteful to the palate, these engaging veggies are just a few of the more than 50 exotic and simple treasures flourishing in the greenhouses at The Cliffs’ organic farm in Traveler’s Rest, South Carolina. And happily for residents and their guests, many of them are the featured stars in The Cliffs' signature vegetable dishes.

The names are more than just an appetizing prelude, however. Organic and homegrown year-round in The Cliffs' own farm, they couldn’t be fresher or better tasting. And people dining at The Cliffs' restaurant, La Bastide, which is presided over by Executive Chef Joey Pesner, have a privileged inside track—as much as 80 percent of the produce, herbs and flowers used in the restaurant come right from The Cliffs' own backyard. In fact, you can easily tell what the season is from the dishes that appear on the table, each one fresh and nutritionally intense.

Pesner pays close attention to what comes out of the ground. “I’m especially excited about our little carrots,” says Pesner. “We pulled our first few bunches of spring carrots this morning. Their varieties include Yellowstone, Snow White, Dragon and Napoli.”
 
An award-winning graduate of Western Culinary Institute in Portland, Oregon, Pesner joined The Cliffs as Executive Chef of La Bastide in December 2006. Prior to joining the team, he held many other roles, including Executive Chef for Kings Crossing Golf and Country Club in Corpus Christi, Texas, Banquet Chef at The French Room at Hotel Adolphus in Dallas, Texas, and Executive Chef for the Ritz Carlton in Washington, DC.

That kind of background paired with fresh, local organics ensures positive results—such as Chef Pesner’s mixed organic vegetable dish, featuring heirloom carrots, chickpeas, asparagus shoots and cipollini onions. The dish highlights freshly harvested produce from the farm, and is served with pan roasted triggerfish, a mild white fish local to the area. Pistachio oil is an optional finish.

Triggerfish accompanies vegetables from The Cliffs’ farm.

RECIPE

Triggerfish with Heirloom Carrots / Carrot Puree, Chickpeas, Asparagus Shoots, Cipollini Onions

Pan Roasted Triggerfish
Pat the triggerfish fillets dry with paper towels. Portion them about four ounces a piece and season with kosher salt and white pepper. Place a heavy bottom cast iron or frying pan over very high heat. Add in about 1 tablespoon of grapeseed oil and allow it to come to smoke point. Gently place the fillets in the pan, being careful not to splash in the oil. Sear on each side for about a minute and a half and remove from the heat. Serve immediately.

(Chef’s note: If triggerfish is not available, wahoo is a good good option with a firm texture and a slightly sweet, mild flavor. Mahi Mahi is also a good choice, but be sure only to select a very fresh cut.)

Carrot Puree
1 tablespoon grapeseed oil
1 tablespoon butter
2 garlic cloves, smashed
2 shallots, sliced
3 medium carrots, peeled and sliced
1 quart vegetable stock
Kosher salt and white pepper to taste

Method
Begin with the oil, butter, garlic and shallot in a medium sauce pot over low heat. Simmer the ingredients together slowly for about 10 minutes and the shallots have almost melted away.  Next add the carrots and barely cover them with the stock. Season and simmer covered for about 20 minutes or until tender. Move into a blender and buzz for about 2 minutes until completely smooth. Pass through a sieve and check your seasonings.
 
Vegetables
1 tablespoon grapeseed oil
30 assorted carrots, peeled
4 cipollini onions, cooked in vegetable stock until tender
1 cup chickpeas, cooked in vegetable stock until tender
1 cup asparagus shoots
½ cup vegetable stock
4 sweet basil leaves, sliced
Kosher salt and white pepper to taste

Method
Begin in a large frying pan over high heat with a little oil. Add in the carrots and cook about 4 minutes. They will caramelize slightly. Next add in the onions and cook 1 more minute. Add in the peas, asparagus and stock. Cook 1 minute to heat through. Remove from heat, add basil and season. Serve immediately.