Join us at the Marques de Casa Concha 40th Anniversary Masquerade!
By Darinee Durai
A few years ago, Mazourek, a vegetable breeder and professor of plant science at Cornell University, went to the Blue Hill restaurant in New York to sample the dishes that Barber, the chef, had made from the some of Mazourek’s newly bred organic vegetables. He was blown away by the flavor that Barber and his colleagues had coaxed from the vegetables, particularly a tiny, tan variety of butternut squash called “Honeynut”. The Honeynut didn’t store as well as other types of winter squash, Barber said, which meant the restaurant couldn’t keep them on the menu very long. Was it possible to develop a squash with all of the flavour, but a longer shelf life?
