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What We’re Cooking With Now: Fennel
Mar 02

What We’re Cooking With Now: Fennel

By Amy Reed, executive chef, Café Phipps

Looking for adventure in the kitchen? Our monthly What We're Cooking with Now post features a fresh produce ingredient, explains how to find the market's finest, and includes a recipe to try at home.


Why: Fennel is high in protein and vitamin B, and all parts of the plant can be used.

Shopping Tip: Look for small to medium size bulbs with a nice firmness. The tops should be a bright green and firm, not droopy. Stalks and bulbs should be free of cracks, bruising and soft spots.

Preparation: Root to stem, fennel can be used in its entirety. The bulb can be cut up and roasted with your favorite potato dish, or shaved and put in a dressing for a delicious salad. The tops of the plant can be chopped up and added to sweet or savory dishes.

Recipe: Roasted Fennel and Tomato Salad

2 fennel bulbs, medium diced
4 heirloom tomatoes, wedged
Juice and zest of 1 lemon, separated
¼ cup red wine vinegar
½ cup + 1 Tbsp. extra virgin olive oil
1 clove garlic, finely chopped
½ tsp. honey

Salt and pepper to taste

Mix fennel and tomatoes with tablespoon of olive oil and roast in an oven at 400 degrees Fahrenheit for 10 – 15 minutes.  While cooking, mix together in a bowl the lemon zest, juice, vinegar, garlic, honey and salt and pepper. Slowly add in oil until well mixed. When fennel mixture is done roasting, drizzle vinaigrette over top and toss with fresh salad greens.