Best New Chef 2008: Jeremy Fox
Best New Chef 2008: Jeremy Fox

Jeremy Fox

Won Best New Chef at Ubuntu, CA. Why he won Because, in a restaurant attached to a yoga studio, he’s redefining the notion of vegetarian cooking with pristine ingredients from Ubuntu’s own garden. Born Cleveland; 1976. Education Johnson & Wales University, Charleston, SC. Experience Mumbo Jumbo, Atlanta; Rubicon and Charles Nob Hill, San Francisco; Gordon Ramsay, London; Manresa, Los Gatos, CA. Why he opened a vegetarian restaurant even though he eats meat “I’ve always had an affinity for cooking vegetables—they make sense to me. Also, my wife used to be a vegetarian, and the options were so limited when we went out to eat: They’d send out risotto, then flatbread, then pizza. It was only starch.” Favorite kitchen tool Mortar and pestle. “With all the immersion circulators and Cryovac machines, it’s nice to work with your hands once in a while.” Most memorable meal St. John in London. “The chitterlings and dandelions blew me away.”
Carrot Crumble
Rating: Unrated
New!
Adapted from ON VEGETABLES: MODERN RECIPES FOR THE HOME KITCHEN by Jeremy Fox (Phaidon, $49.95 US/$59.95 CAN, April 2017)Slideshow: More Carrot Recipes
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Salsa Verde
Rating: Unrated
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Adapted from ON VEGETABLES: MODERN RECIPES FOR THE HOME KITCHEN by Jeremy Fox (Phaidon, $49.95 US/$59.95 CAN, April 2017)Slideshow: More Carrot Recipes
Carrot Purée
Rating: Unrated
New!
Adapted from ON VEGETABLES: MODERN RECIPES FOR THE HOME KITCHEN by Jeremy Fox (Phaidon, $49.95 US/$59.95 CAN, April 2017)Slideshow: More Carrot Recipes
Beets & Berries
Rating: Unrated
New!
Adapted from ON VEGETABLES: MODERN RECIPES FOR THE HOME KITCHEN by Jeremy Fox (Phaidon, $49.95 US/$59.95 CAN, April 2017) Slideshow: More Beet Recipes 
Beets and Berries
Rating: Unrated
1
Chef Jeremy Fox cleverly pairs roasted beets and lemony quinoa with smashed berries and creamy avocado—an unexpected combination that works brilliantly. Slideshow:  More Quinoa Recipes 
In this very simple appetizer, Jeremy Fox combines slivers of nori with bits of goat cheese—a clever, tantalizing mix of salty and creamy—then serves the dish with radishes and a sprinkle of smoked salt. More Vegetarian Recipes
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Pea Consommé with Mint
Rating: Unrated
New!
The Good News This delicate broth is full of vitamin C, thanks to the pea pods Jeremy Fox simmers. (Snow peas are just as delicious and easier to find.) He tops the consommé with shards of white chocolate because he likes the way it brings out the peas' sweetness while adding only a little fat. Healthy Soups
The Good News The silky carrot puree mixed with the cheddar here is a terrific source of vitamin A and helps reduce the amount of fat in the recipe. More Macaroni and Cheese Recipes
In this very simple appetizer, Jeremy Fox combines slivers of nori with bits of goat cheese—a clever, tantalizing mix of salty and creamy—then serves the dish with radishes and a sprinkle of smoked salt. More Vegetarian Recipes
Pea Consommé with Mint
Rating: Unrated
New!
The Good News This delicate broth is full of vitamin C, thanks to the pea pods Jeremy Fox simmers. (Snow peas are just as delicious and easier to find.) He tops the consommé with shards of white chocolate because he likes the way it brings out the peas' sweetness while adding only a little fat. Healthy Soups
The Good News The silky carrot puree mixed with the cheddar here is a terrific source of vitamin A and helps reduce the amount of fat in the recipe. More Macaroni and Cheese Recipes
Chefs aren't just eating at each other's restaurants when they travel, they're actually cooking in them. Los Angeles's Animal recently hosted Jeremy Fox of Tyler Florence's restaurant group, who spent a week serving dishes like butter beans bagna cauda. More Vegetarian Recipes