Everything’s Coming Up Rosemary
Commons Herb Garden Spices Up Trevísio

The John P. McGovern Texas Medical Center Commons is highlighted by, among other amenities, more than 500 parking spaces, retail shopping and banking establishments, and affordable and upscale dining. In early April, one more was added to the list – an herb garden.

The 10-by-12-foot garden, located near the oversized chess board outside the building’s Moursund Avenue entrance, is planted with silver leaf sage, garlic chives, opal basil, pineapple mint, Tuscan blue rosemary, chervil, French tarragon, lemon balm (a member of the mint family), lemon thyme, dill, and sweet lavender. It is one of the main herb sources for Trevísio, the Italian restaurant located on the Commons’ sixth floor. Each of the herbs adds unique color, texture and flavor to the fare served at Trevísio, and a unique atmosphere to the building’s landscape.

The herbs were planted in a custom mix soil comprised of humus, peat, sand, pine and fine loam. The topsoil was then covered with a very-fine-shred double-ground pine mulch.

The plants, which are tended by the Texas Medical Center landscaping crew, are watered by hand at least three times a week – more often if it is hot.

Bill Blackwell, a grounds supervisor, said all fertilizers and pesticides used in the garden are organic.

“We mixed the fertilizers into the bed before planting. They consisted of things like fish emulsion, seaweed, and mineral rock powders,” he said. “All insect and disease retardants that are applied are organic, too. We use things like garlic, Tabasco sauce, sulfur, soap and baking powder.”

Although the garden does not produce every herb that the restaurant uses, Trevísio Restaurant Executive Chef Alan Ashkinaze said it is great to be able to go downstairs, pick some herbs and create a feast for the senses. He personally picks herbs out of the garden several times a week.

The freshly picked herbs are then wrapped in a towel and stored in the refrigerator in a plastic container with a lid. This keeps the herbs from turning brown and ready to use at a moment’s notice.

The herbs are prepared in a variety of ways – from additions to salad greens, to vinaigrettes, to coating seafood and poultry (see sidebar for recipe). The recipes at Trevísio are subject to daily changes, based on what herbs are available. While the essential steps remain the same, flavors may vary.

It is rather unusual for restaurants that serve haute cuisine to have their own herb gardens from which to harvest. Most utilize the bounty of local growers. Only at two other establishments where Ashkinaze has worked were there herb gardens. It was his idea to inquire about planting one on the Commons property.

“I asked because I thought it would benefit us to utilize some of the available green space for our own herbs,” he said. “This new addition will keep the menu innovative and ensure that the flavors of our modern Italian cuisine will continue to compliment and contrast each other.”

RECIPE

Trevísio’s Grilled Filet of Salmon served with Spring Vegetable and Tomato Salad and “Garden Herb” Vinaigrette

4, 6 oz. salmon filets
2 Tbsp. olive oil
1 Tbsp. thyme, chopped
salt and pepper

2 Beefsteak tomatoes, sliced
1/4 inch thick (12 slices)
3 oz. baby greens
1 carrot, julienned
3 oz. pea shoot leaves
1 green summer squash, julienned
1 pint radish sprouts
salt and pepper
1 c. aged sherry vinegar
1 1/2 c. canola oil
1 1/2 c. olive oil
2 Tbsp. honey
1 shallot, minced
2 tsp. basil, chopped
1/2 tsp. pineapple mint, chopped
1 Tbsp. Italian parsley, chopped
1 tsp. lemon balm, chopped
1 tsp. thyme, chopped
1 tsp. chives, chopped
salt and pepper

Preheat grill; season salmon with salt, pepper, thyme and olive oil, and marinate in refrigerator for 20 minutes. Bring salmon to room temperature about 15 minutes before grilling; grill eight to 10 minutes.

In a medium bowl, whisk oils into vinegar, then add honey, shallot and herbs; mix well and season with salt and pepper. Pour dressing into plastic container and refrigerate.

In a medium bowl, toss tomato slices with salt, pepper and 1/4 cup of vinaigrette; place three slices of tomato on four room temperature dinner plates. In the same bowl, toss all vegetables and salad with vinaigrette and lay evenly on top of tomatoes.

When salmon is cooked, place on top of salad and drizzle vinaigrette over fish.

NOTE – The salad greens, vegetables and herbs can be found at local farmers’ markets, or at Central Market, or similar gourmet grocers.

– Alan Ashkinaze,
Trevísio Restaurant executive chef

E-Mail: tmcinfo@texmedctr.tmc.edu
URL: http://www.tmc.edu/tmcnews/06_01_03/page_26.html