Broccoli's history dates back over 2,000 years.  Here in the United States, Thomas Jefferson's Virginia garden included seedlings of broccoli.  But it wasn't until the 1920's did commercially grown broccoli become available nationwide, thanks to two brothers who immigrated from Italy. 

 

Fast forward to present day, broccoli has become one of the most popular garden vegetables in history.  According to the California Department of Food and Agriculture, "people worldwide are eating +940% more than 25 years ago."  And more than 90% of commercially-grown broccoli in the US is grown right here in the Golden State.

 

Part of the cabbage family, the most common type of broccoli in the US is that which resembles an umbrella with small clusters of green 'florets'.  These delicate bunches are perfect for steaming, for stir-fry or dipping into a savory sauces. You may have heard of broccoli 'rabe' which is slowly growing in popularity, which is actually a relative of a turnip, not of broccoli. Some use broccoli rabe ('rapini') in recipes for its leaves, stems and small flower heads which resemble the more popular broccoli florets.

 

Featured Chef Suki's
Citrus Perfumed Steamed Broccoli with Sauteed Wild Mushroom, Parmesan & Extra Virgin Olive Oil

Honesty, integrity and sincerity.  These are words that describe the honorable Chef Katsuo "Suki" Sugiura of the Beverly Hilton.  A self-proclaimed perfectionist, Chef Suki was raised in Europe, with extensive culinary background reaching across the globe - from Berlin, London and San Paolo, to New York and Oahu - just to name a few.  With a fond appreciation for worldly flavors, Chef Suki takes unique, exotic ingredients from nearly every corner of the world, and infuses them into his innovative, signature creations.

Chef Suki's highly inventive, and elegant cuisine has been continually praised by Gourmet, Food & Wine, and he is a three-time winner of the AAA Five-Diamond Award.  Named Los Angeles "Chef of the Year" by the American Tasting Institute, his culinary expertise continues to amaze and inspire.

A few short weeks ago, Chef Suki hosted 1,300 celebrities for the Golden Globe Awards at the Beverly Hilton.  "Over 7,000 menu items are prepared that evening, with different 'after-parties' following the main event - each with a different menu," he said.  Menu planning for the special evening began six months prior as he developed a culinary theme to build the excitement and anticipation.

For this year's event, Chef Suki's created a locally-inspired menu incorporating the bounty of California's agriculture.  In a recent interview with 'In Season', Chef Sugiura shared his sincere pride in incorporating local ingredients in his menus, paired with an international flair.  "The audience of the Golden Globes is not only domestic US, but international as well [150 countries worldwide].  I want them all to see that some of the best ingredients are right here in California."

Demanding excellence is nothing new to Chef Suki or the Beverly Hilton.  "I have the highest respect for my guests," he says.  "And I want to provide the best things they can possibly taste."  Pleasantly meticulous and respectful by nature, this chef knows exactly what he wants.  And, at great lengths, he attains it, as his close-knit network of culinary sources of quality ingredients extends worldwide.

Chefs look to Chef Suki for inspiration and guidance on future culinary trends. "I need to know what is happening NOW, not three months ago," says Chef Suki.  Appreciative pallets continue to emerge worldwide.

So what is the next menu item on the agenda?  "Well, we have the Grammys, the Oscars Nominee Lunch . . ."  And rest assured, menu development has been well underway for months.