OT Queen of Spain

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mgginva

Registered:1320266925
Posts: 1,856

Posted 1441284880	Reply with quote #1

I just thought I'd share this tidbit as I think it's pretty cool. I sell all my ripe figs to a very high end restaurant here in the Virginia, Maryland, D.C. area. It is unquestionably the best restaurant on this area of the east coast and on Monday they served my figs to the Queen of Spain. She was impressed that they had such a variety of high end figs. I have sent them just over a hundred varieties to sample and they rate them so I can more easily decide which varieties to increase and which ones to decrease in my orchard. I hope to have a working grove in a few years that produces a respectable harvest and having an elite corp of distinguished chefs rate my varieties is very helpful. The difference between what they value and what I thought they'd value has been interesting. I can't wait to send them Battaglia Green and Col de Dame Blanc along with the other dozen or so green/deep red, berry flavored figs. Their order included JH Adriatic this AM. I have a lot of varieties yet to supply them and I'm sure Preto, Black Madeira, etc. will impress. I have way too many varieties to give each one a fair shake this year. There are so many that are just incredible it's a very hard job to pin point which ones I should concentrate on. Anyway. The friggin Queen of Spain! I hope she liked the Col de Dame Noirs. __________________ Michael in Virginia (zone 7a) Wish list: Perretta,

Rewton

Registered:1291943117
Posts: 1,946

Posted 1441285695	Reply with quote #2

Michael, would you mind giving the name of the restaurant? I probably can't afford it anyway but just curious. I'm also curious about which varieties the chefs prefer to serve. __________________ Steve MD zone 7a

tylerj

Registered:1347291507
Posts: 646

Posted 1441287147	Reply with quote #3

That is a pretty cool story Michael! __________________ London, Ontario zone 6a Wish List: Martinenca Rimada, Genovese Nero AF, Galicia Negra, Brooklyn White

mgginva

Registered:1320266925
Posts: 1,856

Posted 1441287512	Reply with quote #4

Steve. Out closer to my way then yours there is an amazing place that was started years ago in a garage and is now absolutely a must do at least once experience if you are a "foodie". The place = Inn at Little Washington. I have only eaten there once. It is a $200+ meal without wine. So if you take your sig other and another couple; between the meal, the wine and rooms you can run up a very hefty tab. Well hefty to me anyway. As our experiment with the chefs etc. rating figs is not over there isn't any sense in "publishing" results. I think we'll have finished soon. We can chat at that point as they aren't necessarily looking for the same things we are. __________________ Michael in Virginia (zone 7a) Wish list: Perretta,

Rewton

Registered:1291943117
Posts: 1,946

Posted 1441288326	Reply with quote #5

Thanks for the info! Maybe some day on a very special occasion I'll check out this restaurant. From a garage to the Queen of Spain - that's pretty cool. __________________ Steve MD zone 7a

james

Registered:1189185103
Posts: 1,653

Posted 1441293148	Reply with quote #6

Quote: Originally Posted by mgginva ...they aren't necessarily looking for the same things we are. It's funny you say that. Yesterday my daughter and I were discussing the difference between backyard barbecue and competition barbecue. I basically told her the same thing. Having said that, I think I'd be more interested to know why they choose the ones over which varieties. __________________ In containers - Littleton, CO (zone 5b) In ground - N.E of Austin, TX (zone 8b) 2016 Wish List: Dārk Pōrtuguese, Grānthāms Royāl, Lātarolla, Negrettā, Nōire de Bārbentāne, Rockāway Green, Viōlet Sepōr, Viōlette Dāuphine. Iranian figs are always welcome.

don_sanders

Registered:1429304713
Posts: 219

Posted 1441297209	Reply with quote #7

I imagine it's pretty tough to impress the Queen. I'd be curious to see the chefs ratings as well when they are compiled. __________________ Don - Columbus, OH. Zone 5b/6a Wish list: Rafed/Adriano's Genovese Nero, Your favorite fig.

rafaelissimmo

Registered:1335639347
Posts: 1,473

Posted 1441315801	Reply with quote #8

I have often wondered what a restaurant would do with great figs. It seems like cooking or baking them is such a waste-it changes the taste characteristics. I would think a cooked fig would be a waste of a great fig like Col de Dame. As an example, a fig upside down cake or a roasted fig-who cares if it is brown turkey or whatever? What other options are there in a restaurant besides the greatest fruit plate around? Yes, I know, there are figs wrapped in prosciutto or with goat cheese. Again, seems like a waste of a high end fig. __________________ Zone 7b, Queens, New York

Sas

Registered:1350079929
Posts: 1,363

Posted 1441318948	Reply with quote #9

Nice story. I've been eating my figs much faster than they could produce. Are your trees in ground and how many trees do you have? After going through many varieties this summer, there are very few that will pass when it comes to both presentation at a restaurant and super taste Just curious as to which varieties were top rated by your restaurant. __________________ Sas from North Austin TX Zone 8B Wish list: Becane

mgginva

Registered:1320266925
Posts: 1,856

Posted 1441319429	Reply with quote #10

Rafael, As an Inn as well they like to have fancy fruit plates in the rooms for VIP's and occasionally they get a person who requires a specific diet. Sometimes folks request them and the crowd that frequents the Inn, etc. is used to getting what they ask for. Big figs with not so impressive flavors like Lemon are good for cooking. They (chefs) help me understand their needs fig-wise and I label every fig I send them and they actually have fig tastings to educate their staff. Certainly the majority of the figs are served fresh as they can always order figs to cook with. I can not get anywhere close to the amount of figs they want from me. Their average dinner service is 500 so they can't even put my figs on the menu. We are just starting our relationship and I will amend my orchard to include more of the types they like for next year. I have a lot of trees in 3 gallon pots that were not up potted this year due to my injury and illness so I can pretty rapidly increase production if I move now. I am pretty much the only fig supplier in the area unless Ticondaroga Farms gets their orchard back working, but even then my quality and selection will still outshine theirs. I imagine up where you are figs would be extremely easy to sell. __________________ Michael in Virginia (zone 7a) Wish list: Perretta,

mgginva

Registered:1320266925
Posts: 1,856

Posted 1441319927	Reply with quote #11

Sas, All my trees are in pots = 250+ (not counting 1 gallon trees). As we are still in the process of rating and have several more weeks of "fig season" I'm not publishing results until they are complete. What are the reasons your figs wouldn't be good enough for a high end restaurant? I am waiting on a picture of a dish of uncooked figs where the chef took the less then perfect looking figs and mixed up the pulp and then stuffed some of the bigger figs like Lemon and Texas Blue Giant. __________________ Michael in Virginia (zone 7a) Wish list: Perretta,

Sas

Registered:1350079929
Posts: 1,363

Posted 1441323062	Reply with quote #12

Michael, I have over a 100 varieties myself in pots and still have to find a bad tasting one. Some varieties require much more heat than others in order to become super delicious. When it comes to picking, sorting, storage and shipping, it's a different game than for home consumption and enjoyment especially if you have a commercial orchard. First of all you want to grow the right variety for your area and the only way to find out which one is right, is to put that tree in the ground, unless you intend to keep everything in pots. As an example, despite the fact that 100's of fig varieties are grown in France, if you go to Paris and walk into an upscale deli that sells fresh figs only certain varieties are usually offered and they usually command high prices. When you look at them, they are picture perfect and each fig is either individually wrapped or placed in a shock absorbent material for protection. The size is usually twice as large as a common fig. They might not be the best tasting figs but they are certainly very appetizing. I'm sure that a local chef could do a lot more with smaller figs... __________________ Sas from North Austin TX Zone 8B Wish list: Becane

musillid

Registered:1327758167
Posts: 1,507

Posted 1441326849	Reply with quote #13

I am glad there are commercial grower of figs out there for several reasons. My greatest pleasure is finding a ripe fig on my won tree and savoring right there, but hats off to you, though. That's many a long day of honest work. Good luck. __________________ Dale non compost mentis in Zone 6a

Sas

Registered:1350079929
Posts: 1,363

Posted 1441327851	Reply with quote #14

Someone posted this video recently. http://video.valleypbs.org/video/2365100910/?start=1200 __________________ Sas from North Austin TX Zone 8B Wish list: Becane

Jerry_M

Registered:1427223807
Posts: 344

Posted 1441334950	Reply with quote #15

Interesting thread. Thanks for posting. __________________ Jerry Canyon Lake, TX 8b Wanted: Cajun Gold, Louisiana Honey, Schar Israel-114 grams

jdsfrance

Registered:1376988473
Posts: 2,591

Posted 1441371794	Reply with quote #16

Hi guys and gals, Well if you were a chief, giving a raw fig would make you feel lazy, I guess . So they cook them normally. Of course, I prefer them raw. * Warning, drooling in progress * Have a look here after, and drool . The ones cooked in the pan and served with ice cream made me drool : In the page, look for "Saveurs de saison: la figue" ... Sorry for the 30 sec of ads ! http://www.france3.fr/emissions/meteo-a-la-carte It is about the "figue de Sollies" aka "Bourjassotte noire", since that strain is supposed to be more adapted to precessing and transportation. __________________ ------------------------ Climate from -25°C to + 35°C Only cold hardy figtrees can make it here

mgginva

Registered:1320266925
Posts: 1,856

Posted 1441384828	Reply with quote #17

Thanks folks. Sas, I'm not sure exactly how you expect me to respond to your post. Is this mini lecture on figs 101 to inform me of something you think I don't know but need to? Jdsfrance, I think some of the chefs are using the figs as an excuse to break out the alcohol. I know they have been experimenting with certain liquors. __________________ Michael in Virginia (zone 7a) Wish list: Perretta,

Sas

Registered:1350079929
Posts: 1,363

Posted 1441400226	Reply with quote #18

Michael, definitely not a lecture. I'm sure that I could use your insight when ready. __________________ Sas from North Austin TX Zone 8B Wish list: Becane

rafaelissimmo

Registered:1335639347
Posts: 1,473

Posted 1441416984	Reply with quote #19

Dear Michael I have heard of this restaurant for some time and must say I am impressed at what you are doing for them. I have often considered this an ideal outlet for any over supply by a small grower cultivating rare, upscale figs. In fact there are allegedly a couple of people doing that here in the NY area, but I have not seen any restaurant offering anything but typical California figs. I am glad to see that the Inn makes more uses fresh than cooked. Of course, many of the ripest figs are not the most attractive, I figure a great tasting fig with brown spots might not be high on their list, but they would be wrong! I would think that great tasting figs that tend to hold their shape and uniform skin color even when ripe would be an ideal fit-something like Adriatic JH or Col de Dames. Anyway thank you for sharing your admirable success with us. __________________ Zone 7b, Queens, New York

recomer20

Registered:1378013757
Posts: 402

Posted 1441473084	Reply with quote #20

Congrats, Michael. Definitely a satisfying reward for your hard work! __________________ Rick C. Birmingham, AL z7b --- INGROUND: S.C.Lemon ("Dr.Welch"), LSUpurple, Celeste (Std) POTTED 3rd Yr: Alma, Atreano, BattGreen, GrnGreek, HardyChicago, ItalianBlack (Becnel), LSUGold?, MBvs, Sal's EL, Southern BT?, St.Jean, Jackie'sUnk POTTED 2nd Yr: SunbirdUnkJP, BourjNoire, JHAdriatic, ValleNegra ROOTING: RdB, ScottsBlk, BlkGreek-MN,Preto

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