Grow It, Chop It, Love It.

1856-CULINARY RESIDENCE

Listed in The Michelin Guide in 2025, the 1856-Culinary Residence at the Tony & Libba Rane Culinary Science Center, is the first teaching restaurant in the country to receive this significant recognition. It also became the first restaurant in Auburn to be honored with the prestigious distinction of a Michelin recommendation.

While fresh herbs and flowers for garnishing are part of the rooftop garden at the Rane Center, the restaurant needs an abundance of fresh produce that requires an additional garden in another location. During winter months greenhouses provide the fresh herbs that can’t survive the cold. The gardens are created and managed by Auburn University’s Horticulture Program, within the College of Agriculture.

“We mostly use fresh herbs that we cut when they are needed for the maximum flavor,” says Chef Fabien Biraud, the culinary executive director at 1856-Culinary Residence. “For enhancing the flavor of dishes to garnishing, we use a lot of herbs. Herbs are part of the complexity of the flavor and brings freshness to our dishes.

“We add garnishes for another layer of flavor, but not herbs that are very strong. We use mild flavored herbs that brings something to the dish, but does not overwhelm the overall flavor of the dish. We add fresh parsley at the end of risotto to bring a fresh flavor to serve with scallops.

“There are two ways of using fresh herbs,” adds Chef Biraud. “In cooking, the herbs with green flavor are going to mild down as it cooks. If you want the flavor and freshness of an herb, such as basil, parsley or cilantro, you have to add it at the end. If you want a strong basil favor, you will need to add chopped basil at the last minute to pasta or pizza before serving, then you will have the freshness of basil. If you cook basil, it is going to change the profile of the flavor. Cooked herbs are different than fresh.”

Parsley, cilantro, basil, chives and tarragon are the herbs Chef Biraud suggests adding at the last minute to infuse flavor and brightness. Sage is one of the herbs they use in cooking, but if it is added at the last minute, it would be too strong.

“We also infuse flavor with herb oils,” he says. “Basil and parsley oils are the ones we use most, and we also use chive oil and some cilantro oil. When you can’t find fresh herbs in cold weather, the herbed oils are a way to bring in the flavor by drizzling just a few drops of the oil on the dish.”

Parsley and cilantro are the two main herbs the restaurant uses for garnishes.

“For presentation,” says the chef, “we use a special parsley that has a unique shape almost like a Christmas tree.”

At the restaurant, Chef Joel Antunes, the Chef in Residence, creates the menus. He is sharing three recipes featuring fresh herbs.

His expertise includes being executive chef at the Oriental Bangkok, the number one hotel in the world, chef at Les Saveurs in London where he received a Michelin Star and winning a James Beard Foundation Award for Chef of the Southeast for his restaurant, Joel, among others.

A few of Chef Antunes’s favorite ways to use fresh herbs include: parsley emulsion with sea urchin and caviar, basil to make farce for lamb tenderloin, coriander for blue shrimp and coconut lemon grass, watercress for oyster and wasabi, and tarragon for sorbet with pear pie.

GARDEN RESTAURANT, THE GRILLE AT BOTANIC

Among the flourishing gardens at Botanic in Opelika, an herb garden is nestled near the greenhouses that also provides an assortment of herbs. Executive Chef James Jolly uses herbs to bring depth of flavor and freshness to dishes at the Garden Restaurant and The Grille.

“We like to use a lot of fresh herbs for a fresh taste on foods that are sauteed and cooked in a short amount of time,” says Chef Jolly. “For our soups and braised meats that cook slowly over a long time, we use dried herbs. We dry some of the fresh herbs we grow.

“Herbs are something you build flavor profiles on,” he adds, “and over time you learn what herb goes with what. I use a lot of complementing flavors that go well together, but I also like to use herbs in contrasting flavors.”

In order for home cooks to have more fresh herbs, Chef Jolly suggests growing herbs in pots or a garden since purchasing small packs of herbs can be expensive.

“In the South it is so easy to start an herb garden. You can take a few steps in the backyard while cooking and cut fresh herbs. They don’t require much care and will grow together in the same pot.

“I think fresh herbs are unused in most people’s every day cooking,” adds Chef Jolly. “I think as people use fresh herbs more that will rekindle their passion for cooking, and they will want to know more about using herbs.”

Chef Jolly has been at Botanic since they opened in 2022. He is from Salem and has worked at restaurants in Columbus, Ga. and Atlanta, Ga. where he received training. “Botanic drew me here for my love of cooking and gardening. God took me on a path to pursue both, and this is where I landed. It is a perfect home for me.”

HERBS AT HOME

When using fresh herbs, rinse them in cool running water and pat dry with paper towels. Fresh herbs can be stored in the refrigerator for about a week. Place herbs such as parsley, basil and cilantro in a glass with a small amount of water and loosely cover them with a plastic bag.

For sage, thyme and rosemary, wrap the herbs in damp paper towels and place in a plastic bag.

PAIRING HERBS WITH FOODS

The following lists a variety of herbs for adding to foods to boost flavor. Use rosemary, oregano, thyme and sage with foods that cook a long time, while basil, parsley, cilantro, chives and mint are best added at the end of cooking. You can cook with those herbs too, just remember the flavor will be milder for long cooking times.

To substitute dried herbs for fresh, use one tsp. dried for one tablespoon fresh.

• Basil: Use in pasta sauces, pesto, caprese salad and for sprinkling over pizza. Chop fresh basil to release flavor and stir in dishes just before serving.

• Cilantro: Use to season tacos, salsa and sprinkle over spicy Mexican dishes. Coriander is the seed of the cilantro plant and can be used for marinades, vegetables and meats.

• Thyme: Provides a subtle earthy taste for enhancing meat, fish, poultry, vegetables, roasted potatoes, mushrooms and soups, among other dishes.

• Parsley: Use the herb to add flavor to a variety of dishes, including meat and vegetable dishes, chimichurri, soups and stews. Different types of parsley are popular for garnishing.

• Rosemary: Use for embellishing chicken, pork, vegetables, potatoes, breads, olive oil, among others.

• Oregano: Use in pasta sauces, pizzas and other Italian dishes. Also used for flavoring dressings and vegetable dishes.

• Sage: Popular for flavoring poultry, stuffings and hearty vegetables. Often found in sausage.

• Dill: Use in tzatziki, smoked salmon, potato salad, ranch dressing, pickles, dips and spreads as well as fish and poultry.

• Tarragon: Popular for French dishes such as sauce bearnaise. Use in fish and chicken dishes, among others.

• Chives: Finely chop the herb to add to dips, potato dishes or to sprinkle over baked potatoes or other dishes.

• Mint: Adds a bright taste to fruit salads, lamb and many desserts, as well as teas and cocktails. Adds an attractive garnish for fruit salads and desserts.

TAPENADE PESTO

Chef Joel Antunes, Residence Chef at 1856-Culinary Residence

Ingredients

• 10 oz. black olive (Spanish preferred)
• 4 oz. oven dried tomato (no oil)
• 2 oz. grated Parmigiano Reggiano
• 2 oz. raw pinenuts
• 2.5 oz. Vincotto vinegar (good balsamic)
• 1 oz. basil leaves

Directions

Put all ingredients in a blender at low speed. Blend everything (minimum heat from friction.) Reserve in an airtight container and keep in a cooler.

Great with burrata salad or Seafood Carpaccio.

LEMON SPLIT DRESSING

Chef Joel Antunes, Residence Chef at 1856-Culinary Residence

Part 1

• 8.5 oz. olive oil
• 5 oz. lemon oil
• 1 ½ tsp. lemon thyme (flower only)
• 1 ¼ tsp. sage (leaves)
• 1 ¼ tsp. lime leaves

Part 2

• 10 oz. warm water
• 1 ¼ tsp. salt
• 1 ¼ tsp. sugar
• ¾ tsp. ground white pepper
• 1 ¾ oz. white wine vinegar
• 1 ¾ oz. balsamic vinegar

Part 1

Warm the oil to 130 degrees. Add the rest. Cover with aluminum and infuse for 1 hour. Pass the mix.

Part 2

Dissolve sugar and salt in water. Add pepper and cool down the water. Add the vinegars.

Part 1 and 2

Mix the 2 mixes. Reserve in refrigerator. Whisk before using. Great for leaf salad and shrimp.

BUTTERMILK BASIL DRESSING

Ingredients

• 1 small garlic glove
• Round ¼ tsp. salt
• 2/3 cup well-shaken buttermilk
• 1/3 cup mayonnaise
• 2 Tbsp. finely chopped fresh basil

Directions

Mince garlic and mash to a paste with salt using a large heavy knife.

Whisk together buttermilk, mayonnaise, basil and garlic paste in a small bowl. Chill covered 1 hour to allow flavors to blend.

MOJO MARINADE FOR PORK SHOULDER

Chef Jolly prepares this recipe for Cuban sandwiches at the Garden Restaurant.

Executive Chef James Jolly of Botanic

Ingredients

• 1 pork shoulder
• 1 yellow onion, peeled (peeled, roughly chopped)
• 12 cloves peeled garlic
• 1 cup cilantro (loosely packed)
• ¼ cup mint (loosely packed)
• 2 Jalapeno peppers (seeded and deveined)
• 3 Tbsp. dried oregano
• 1 ½ Tbsp. ground cumin
• 2 ½ tsp. salt
• 2 tsp. pepper
• 1 cup fresh orange juice
• 2 Tbsp. orange zest
• ½ cup lemon juice
• ½ cup lime juice
• 2/3 cup extra virgin olive oil

Directions

Add the onion, garlic, cilantro, mint, jalapenos and fresh oregano (if using) to your food processor and pulse until very finely chopped, scraping sides down as needed. Transfer to a large bowl and stir in all remaining mojo marinade ingredients.

Remove 1 ½ cups of the marinade and store in an airtight container in the refrigerator to serve with roasted pork. Marinate pork overnight.

When ready to cook, remove pork from marinade and roast at 325 for three hours or until fully cooked. Let roast rest before slicing. Heat saved marinade to serve with pork.

SHRIMP WITH TOMATO CHIVE SALSA

Chef Bass keeps fresh thyme, rosemary, dill, tarragon and mint in his kitchen at all times.

Chef Eron Bass, Café 123

Ingredients

• 1 ½ lb. Gulf white shrimp, peeled and deveined

Cook shrimp in salted water for around 2 minutes until pink. Immediately chill in an ice bath. Refrigerate.

Salsa

• 2 cups finely diced fresh tomato without juice or seeds
• 3 Tbsp. finely sliced fresh chives
• 2 minced scallions, white part only
• 3 Tbsp. extra virgin olive oil
• Salt
• Freshly ground black pepper

Directions

Toss tomatoes, chives, scallions and olive oil together. Add salt and pepper to taste. Let salsa sit for 20 minutes for flavors to meld.

Serve in chilled martini glasses and garnish with cilantro.

COCONUT FISH CEVICHE

Chef Joel Antunes, Residence Chef at 1856-Culinary Residence

Ingredients

• 1 lb. fish filet (white flesh no blood line)

Marinade/Sauce:

• 1 Tbsp. ginger (microplane)
• 1 can coconut milk
• 3 lime zest and juice
• 1 ¼ Tbsp. sesame oil
• 1 tsp. fish sauce
• 1 jalapeno (small, diced)

Garnish:

• 7 oz. mango, diced
• 1 ¼ Tbsp. spring onion (finely cut)
• 2 tsp. mint (finely cut)
• 2 tsp. cilantro (finely cut)
• Crushed roasted peanut

Directions

Dice the fish in small dice.

Mix all the ingredients.

Add the diced fish in it.

Let marinade for 20 minutes in refrigerator.

Add garnish.

Serve in chilled plates. Garnish with peanuts.

FARMHOUSE OMELETTE

Sid James Nakhjavan

Ingredients

• 2 Tbsp. olive oil
• 1 Tbsp. unsalted butter
• 1 large red onion, halved and thinly sliced
• 4 green onions, white and pale green parts only, finely chopped
• 2 cloves garlic, finely chopped
• 2 oz. baby spinach, coarsely chopped
• 1/4 cup finely chopped fresh chives
• 1/4 cup fresh cilantro leaves, finely chopped
• 1/4 cup fresh flat-leaf parsley leaves, finely chopped
• 2 Tbsp. finely chopped fresh dill
• Kosher salt and freshly ground black pepper
• 9 large eggs
• 1/4 cup whole milk or half-and-half
• 1 cup Greek yogurt, for serving, optional

Directions

Preheat oven to 350 degrees. Heat oil and butter in a large nonstick skillet over medium-low heat until simmering. Add red onions and cook, stirring occasionally, until softened and starting to brown, about 15 minutes. Add the green onions and garlic and cook for 2 minutes longer.

Stir in spinach; cook until the leaves begin to wilt. Add chives, cilantro, parsley and dill and sprinkle with salt and pepper. Take skillet from the heat.

Beat eggs, milk and some pepper in a blender low speed for about 30 seconds. Pour eggs over the vegetable. Transfer skillet to the oven, and bake until the omelette is just set and lightly golden brown on top, 20 to 25 minutes.

Cool on a baking rack for 5 minutes, then place a large platter over the top of the skillet and flip the omelette onto the platter, bottom-side up. Slice into wedges and top with a dollop of yogurt, if desired.

BLUEBERRY-GORGONZOLA SALAD

Pam Hope

Ingredients

• 5 oz. pkg. mixed salad greens
• 2 cups fresh blueberries
• 1 cup loosely packed fresh flat-leaf parsley leaves
• 1 cup loosely packed basil leaves
• 1 cup toasted, salted almonds
• ¾ cup fresh chives, about 1-inch pieces
• ¾ cup crumbled Gorgonzola cheese
• ¾ bottle raspberry-walnut vinaigrette or your favorite vinaigrette
• ½ cup loosely packed fresh tarragon leaves

Directions

Combine all ingredients in large salad bowl; toss and serve.

ROSEMARY CHEESE WITH FIG PRESERVES

Earle Wilkes

Ingredients

• 8 oz. pkg. cream cheese, softened
• 1 Tbsp. chopped fresh rosemary
• 3 oz. log goat cheese (chevre)
• 2 tsp. honey
• 1 tsp. coarsely ground pepper
• ¾ cup fig preserves, chopped

Directions

Process all ingredients except fig preserves. Spoon into lightly greased 1 ½ cup mold lined with plastic wrap. Cover and chill at least 2 hours. Invert onto serving dish. Spoon chopped fig preserves over cheese. Garnish with fresh rosemary sprigs and serve with crackers, toasted French bread slices, bagel chips, etc. Makes 2 cups.

CHIMICHURRI SAUCE

This is an Argentinean sauce that is delectable over grilled steak, chicken, fish and shrimp.

Carol Duncan

Ingredients

• 6 medium garlic cloves, minced
• 2 medium, jalapenos, minced
• ¼ cup red wine vinegar
• 1/3 cup fresh parsley, minced
• ½ cup fresh oregano, minced
• 2 medium limes, juiced
• 1 cup good quality extra virgin olive oil
• Sea salt and freshly cracked black pepper to taste

Directions

Combine garlic, jalapeno and vinegar in a bowl. Stir in parsley, oregano and lime juice. Whisk in olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to blend. Serve over grilled meat, fish, chicken, shrimp, etc.

FRICASSEE OF CHICKEN BREASTS WITH TARRAGON

Lucy Whatley

Ingredients

• 6 boneless chicken breasts
• 1 cup flour seasoned with salt and pepper
• ¼ cup butter, divided
• 3 Tbsp. minced shallots or onions
• ½ cup dry white wine
• 1 ½ tsp. dried or 1Tbsp. fresh tarragon
• ¾ cup chicken broth
• ½ cup heavy cream

Directions

Dredge chicken in flour. Save remaining flour. Heat 2 Tbsp. butter in skillet; brown chicken on both sides. Keep warm.

Add shallots to pan; sauté briefly and add wine. Cook liquid over high heat until nearly evaporated. Add 3 Tbsp. flour; stir to make thick paste.

Add tarragon and chicken broth; stir until smooth. Place chicken back in pan. Cook 20-25 minutes or until tender. Transfer chicken to platter.

Add remaining 2 Tbsp. butter and cream to skillet. Heat, stirring and season with salt and pepper. Pour the sauce over chicken.

Garnish and serve.

GINA’S PESTO CHEESECAKE APPETIZER

Ingredients

• 1 Tbsp. butter, softened
• ½ cup fine dry breadcrumbs
• 2 Tbsp. Parmesan cheese
• Two 8-oz. pkg. cream cheese
• 1 cup ricotta
• ½ cup grated Parmesan cheese
• ¼ tsp. salt
• ¼ tsp. cayenne pepper
• 3 eggs
• ½ cup pesto (recipe follows)
• ¼ cup lightly toasted pine nuts (pignoli), optional
• Fresh basil
• Hearty crackers

Directions

Preheat oven to 325 degrees. Rub 1 tablespoon butter over bottom and sides of 9-inch springform pan. Mix breadcrumbs with 2 tablespoons grated cheese. Coat pan, bottom and sides, with crumb mixture.

Beat cream cheese, ricotta and ½ cup Parmesan cheese, salt and pepper in electric mixer until fluffy. Add eggs one at a time, beating well after each addition.

Transfer half of mixture into another bowl. Mix pesto into the remaining mixture in the bowl. Pour pesto mixture into prepared springform pan, spread evenly. Spread plain mixture in the second bowl over the top. Sprinkle with pignoli, if desired.

Bake about 45 minutes. Cool. Cover with plastic wrap; cool overnight.

Can garnish with dried thyme and paprika, if desired. Serve with or without crackers.

Basil Pesto

Process 1 cup fresh basil leaves, ½ cup fresh parsley leaves, 1 clove garlic, ¼ cup nuts, ¼ tsp. salt and ½ cup Parmesan or Romano cheese in food processor. While processor is running, slowly add ¼ cup olive oil in top of processor until homogeneous.