Fresh Origins provides high quality, nutritious product to the nation’s top chefs. Our passion for innovation ensures that chefs can always find new and exciting products that most people have never seen before. Chef’s feedback and ideas help us a great deal. We often create products as special requests from chefs. Chefs find our Microgreens to be extremely versatile and are able to create beautiful works of art by adding them to their dishes. Unique and distinct flavors allow Chefs to truly be creative and create wonderful themed plates. Not only adding beauty and flavor, but incredible dimension, our Microgreens are a Chef’s favorite.
Chef Shola Olunloyo
“Fresh Origins offers the depth of variety that a modern creative kitchen requires. The products may look simply attractive but if one takes the approach of tasting each product, a smart intellectual decision can be made to determine what it should be used for. Fresh Origins products are not just pretty garnishes but used intelligently pair with the flavors of the ultimate preparation either as a direct cohesive match or an interesting counterpoint.” – Chef Shola Olunloyo – Studio Kitchen Photos by Chef Shola Olunloyo
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- Chalancey Epoisses, Liquid Pistachio Praline, Arugula Blossoms
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- Herb Crysta ccls Cilantro® with Banana Sorbet & Streusel
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- Baby Octopus Salmorejo, Ink Bomba Rice with Micro Cilantro
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- King Crab, Cocktail Sauce with Petite™ Lemon Grass™
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- Foie Gras, Orange Kosho, Fennel with Petite®Mitsuba
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- Fraise des bois” Soup, Black Olive Sugar, Amaro with Petite®Meadow Sorrel Red™, Petite®Nasturtium Leaves, Radish Blossoms, & Borage Blossoms
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- Petite® Hearts on Fire™, Salpicon
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- Chlorophyll juice, Fig Anchoiade, Butter-Maldon Salt with TinyVeggies™ Crudite Mix™
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- Toro, Watermelon, Miso, Lemon Oil with Popcorn Shoots and Petite® Citrus Mix™
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- Chilled Corn Soup, Pickled Chanterelles, Lemon, Micro Celery
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- Cocoa Star Anise Scented Quail with Prunes and Parsnip, topped with Micro Cucumber
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- Scallop, Confit Duck, Black Trumpet Mushrooms Asturias Beans, Sherry Vinegar Jus with Petite® Hearts On Fire™
Chef James Montejano
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- Lobster Ravioli with Little Veggies™ & Petite™ Hearts on Fire™
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- Asian Glazed Lamb Chops with Tiny Veggies™ Turnip & Petite™ Asian Mix™
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- Stripped Sea Bass & Morels with Tiny Veggies™
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- Short Rib Ramen with Shitaki Mushrooms and Micro Chamomile
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- Chilean Sea Bass, Asian consume, Floating veggies with Garlic Flowers
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- Little Veggies™ Carrot, Turnip and Micro Finés Herbés Mix™ Harpoon Swordfish, Herb Gnocchi, Spring Pea Pur
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- Picatta Style Abalone, Citrus Capers, Brown Butter sauce with Micro Mustard Dijon™ and LittleVeggies™ Radish
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- Micro Chives & Little Veggies™
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- Chilean Sea Bass, Asian consume, Floating veggies with Garlic Flowers
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- Red Kaiware Shoots™ , Micro Shungiku
Chef Andrew Spurgin
I knew that Fresh Origins was truly unique the day I visited the farm and David Sasuga and I designed a Springtime legume mix together. He always has a creative and passionate sparkle in his eye, this carries through to all the amazing products he and his Team at Fresh Origins create. It is a pleasure to use them.”
Photos by Chef Andrew Spurgin
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- Beet & Goat Cheese Canapes with Micro Arugula
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- Pork Belly with Gold Mung Shoots™)
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- Micro Cilantro, Herr Photography
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- Wild Striped Sea Bass, Preserved Meyer Lemon, Tapenade, Saffron Broth with Tiny Veggies™. Boyd Harris Photography
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- Portobello Napoleon with Petite®Basil Opal
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- Micro Cilantro – Boyd Harris Photography
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- Trio of Beets, Midnight Moon Cheese, Apple Cider Gastrique, Micro Tangerine Lace™
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- Dragon Fruit, Cape Gooseberry, and Blackberry Tart with MicroFlower™ Micro Orchid™
Chef Anthony Sinsay
“What Fresh Origins does on a daily basis is truly amazing! In a kitchen that surrounds itself with questions on how to create better and more interesting food Fresh Origins offers solutions on how to ever evolve our menu and allows our imaginations to run wild with curiosity and fuels our creativity. I am very excited to be using these ingredients in my kitchen and hope that David, Kelly and the team continue on the path they have started with giving us chef’s such an amazing medium to work with.”
Photos by Kelly Sasuga
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- Crispy skinned striped bass, savoy cabbage, bacon powder, inflated potato, hedgehog mushroom with Micro Celery Feather Leaf™
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- Everyday garden variety farmer’s market selection with TinyVeggie™ Radish, Petite®Edamame™, and Micro Carrot Fern Leaf
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- Crispy skinned striped bass, savoy cabbage, bacon powder, inflated potato, hedgehog mushroom with Micro Celery Feather Leaf™
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- NY Sirloin contemporary and modern: asparagus, red wine, mushroom, potato, and blue cheese with Petite®Hearts on Fire™
Chef Matthew Porter
Marriott La Jolla
“Fresh Origins Microgreens are always so fresh and vibrant. We use a wide range of products including Micro Wasabi, Micro Cilantro, Golden Pea Shoots and a list of others. Their product is the perfect compliment to the dishes we create here at the La Jolla Marriott.”
Photos by Kelly Sasuga
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- MicroFlower™ Micro Marigold™, Carlsbad oyster, hefeweizen granita, serrano chili, local seaweed salad, ponzu
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- Micro Intensity Mix™, Arugula Blossom, Watermelon crab salad, mango, jicama, blood orange reduction
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- Micro Benitade, Micro Intensity Mix™, hamachi ceviche, avocado flan, local sea urchin, wasabi caviar
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- Micro Bull’s Blood, Petite™ Bull’s Blood, Micro Mitsuba, burrata cheese, baby beets, balsamic reduction
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- Micro Bull’s Blood, Petite™ Bull’s Blood, burrata cheese, baby beets, balsamic reduction
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- Micro Radish Ruby™, TinyVeggies™ Radish, scallop crudo, english cucumber, tangerine vinaigrette, Hawaiian sea salt
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- Micro Mustard Dijon™, Sous vide NY strip steak, gorgonzola sweet potato gratin, local corn puree, carrot asparagus salad with Micro Pea Green, foie gras, bordelaise, smoked sea salt
Chef Akira Back
Yellowtail Japanese Restaurant and Lounge – Bellagio, Las Vegas
“I can always count on Fresh Origins to provide me with the best in specialty micro/ greens available. Their service is top notch and their commitment to quality is second to none.”
Photos by Kelly Sasuga
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- Grilled Walu with Onions & Mushrooms with Micro Sea Beans & Gold Mung Shoots™
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- Octopus with Jalapeno Vinaigrette with Petite™ Sea Grass & Cilantro Flowers
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- Red Snapper with Radish Flowers
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- Tiny Veggies™ Cucumber
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- Micro Shiso Mix, Big Eyed Tuna Pizza, Truffle Oil
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- Micro Intensity Mix™, Duck Procsuitto, Pickled Ginger
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- Micro Mitsuba, Steamed Veggies, Dasi Soy
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- Micro Cilantro, Lobster Carpaccio, Shaved White Onions, Jalapeno, Amazu Ponzu
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- Micro Benitade, Petite®Sea Grass, Radish Flower, Kumaoto Oyster wrapped in Toro, Kochujang Oestra Caviar
Chef Michael McDonald
Top of the Market
Photos by Kelly Sasuga
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- MicroFlower™ Micro Pepper Flower, Micro Pea Green,
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- Bean Flower, Petite™ Sea Grass Chef Creeks Oyster from British Colombia, Papaya Caviar, Hawaiin Black Lava Salt, Sous Chef Johnny Duran
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- TinyVeggies™ Carrots, Seared Alaskan Halibut, Manila Clam, Catalini Beans, Braised Artichoke Hearts, 50 year old Balsamic Vinegar,
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- Micro Intensity Mix™, Tarigashi Tuna, Hawaiin Black Sea Salt, Rice Cake, Sweet Sesame Vinaigrette
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- Petite®Licorice Mix™, Bean Flower, Seared Scallop, Cauliflower Puree, Hawaiin Black Sea Salt
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- Micro Cajun Mix™, Cajun Shrimp, Sous Chef Johnny Duran
Chef Byron Wilson
Hilton Gaslamp
“I have been using Fresh Origins for over ten years now, I love the consistency and depth the products bring to all of my dishes.”
Photos by Kelly Sasuga
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- Petite®Sea Spinach (Wilted), Micro Pea green & Micro Mint (Puree), Tiny Veggies™ Carrots & Onions Rack of Lamb with potato cylinder with braised pearl onion compote
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- Salad of Micro Mint, Micro Tangerine Lace™, Micro Wasabi™, Red Kaiware Shoots™, Gold Edamame Shoots™, & Viola Flower Char siu glazed porkbelly, asian pear & white soy puree, saffron poached heart of palm, hoisin coconut sauce
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- Micro Intensity™ (Inside filling with goat cheese) Petite®Green Mustard, Amaranth Carnival Mix™, Herb Crystals®Basil Rolled heirloom tomato & herb-goat cheese rolls, balsamic pearls, basil noodles, peeled heirloom tomatoes
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- Micro Cilantro & Mini Herb Crystals® Cilantro Fried pork empanadas with gochujan dipping sauce
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- Micro Cilantro & Mini Herb Crystals® Cilantro Fried pork empanadas with gochujan dipping sauce
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- Flower Crystals® Rose, MicroFlowers™, Micro Intensity Mix™ (Salad with cucumber) Crispy salmon belly & salmon tartar with avocado & quail egg
Chef Daniel Pundik
Photos by Kelly Sasuga
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- Micro Okra, Bean Flower Lobster Tail Corn Fritter, Red Pepper Jam, Cucumber Jalapeno Slaw
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- Dry Aged Duroc Porkchop, Aged Chedder Polenta Cakes, Crispy Leeks, Grilled Peaches, Smoked Whiskey Butter
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- Petite®Mustard Mix, MicroFlower™ Micro Pepper Flower™ Octopus Carpaccio – marinate mix mushrooms, pickled peppers, lemon oil
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- Little Veggies™ Onion Mix, Petite®Licorice Mix™, Bean Flowers Ahi tuna tartar “Oscar”=Egg yolk, tarragon, chives, lemon zest, tarragon pickled asparagus and crab salad, House made black sesame and sea salt flatbread crisps
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- Tiny Veggies™ Carrot Mix C.A.B bone in rib eye steak , Danish blue cheese demi glace , haystack Yukon potatoes
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- Crystallized Rose CHEESE BOARD – Humboldt fog goat cheese, sierra Nevada aged cheddar, norrd Hollander gouda, fresh honey comb
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- TinyVeggies™ Pepper Marinated Ahi Tuna, Grilled Pineapple, Edamame Avocado Puree, Infused Ginger Oil, Crispy Capers.
