1906: A Fresh Take and Recipe

The menu at 1906 continues to change and evolve with the seasons, with its latest selections gracefully transitioning between spring and summer with the fresh and earthy flavors of just-picked peas, tender baby greens, savory morels, and more. Among the current menu’s most interesting dishes is the chilled nettles soup, promising both bright color and bold flavor. To understand how this and other dishes are created and inspired by what’s grown right here in our Gardens, we sat down with Executive Chef George Murkowicz to learn about his garden-to-table approach, how to savor the very latest at 1906, and how to make chilled nettles soup at home. 

Prior to leading the culinary team at 1906, Murkowicz’s own perspective was shaped in part by his experience working in kitchens across the country, particularly in California and Arizona. To Murkowicz, his West Coast produce-driven approach has been influenced by the technicality and precision of East Coast kitchens—and he emphasizes that simplicity is foundational to the dishes at 1906. 

Here, the culinary team is focused on understanding ingredients from seeds to maturity and letting them lead. The menu is built by looking ahead at what’s coming into season, what’s at its peak, and what’s growing side by side. Much of what arrives on your plate is grown just steps away in our Ornamental Kitchen Garden—home to more than 200 varieties of fruits, vegetables, and herbs—where gardener and chef work in close partnership to bring each dish to life. 

“The easiest way to write a menu is walking right out to the Ornamental Kitchen Garden,” says Murkowicz. “You see something and start thinking about what can be garnished with it. And then, maybe, that we could make a tea and then simmer some rice in it. And so on.”

Having the context of seeing vegetables grow in the garden changes how they’re used in the kitchen. “You begin to see the overall big picture with the lifespan of a plant, rather than just a single ingredient when you walk the garden,” shares Murkowicz. “You know the roots, the shoots, the leaves, and you get to know the tender, young plant as well.” When it comes to chilled nettles soup, Murkowicz was inspired by the Ornamental Kitchen Garden’s young and vibrant plants. “Its bright green color is a simple expression of peak spring,” he shares.

To make the soup, he blends the cooked nettles with a homemade vegetable stock that puts kale stems, spinach, greens, and arugula to use.  Served with a smoked mussel crostini on the side that’s perfect for dunking, the chilled soup cools the palette before the next course.  

Murkowicz encourages all guests to walk through the Ornamental Kitchen Garden during their visit to see firsthand the connections between cooking and gardening. For those interested in a horticulturist-led tour of the Ornamental Kitchen Garden, 1906 has limited reservations available for The Gardener and the Chef Experiences. Guests meet for a tour of the Ornamental Kitchen Garden, then head to 1906 for a five-course chef's tasting menu, featuring ingredients harvested from the Garden. 1906 Gardener and Chef Experiences are available Thursdays at 11 AM beginning May 21.

 “What’s notable about our Gardener and Chef experience is that rather than hoping someone feels a connection or having our servers bridge the connection from garden to plate, we’re intentionally showing you the connection in person before you taste it,” Murkowicz says. 

Whether you’re enjoying these fresh garden-to-table selections during our Gardener and Chef Experiences or while dining at 1906, the menu is rooted in the seasons, the soil, and our Gardens themselves. And we look forward to welcoming you.

Chilled Nettles Soup Recipe

Stinging nettles earn their name from the tiny hairs that produce a stinging sensation on the skin. Its Latin name, Urtica dioica, comes from uro which is Latin for “I burn”. Wear long sleeves and gloves when working with raw stinging nettles to protect yourself. Once cooked, the nettles no longer sting. Roots, seeds, stems, and young leaves are all edible when cooked. 

Yield 

About 1 quart / 4 portions 

Ingredients 

• Ice bath, for shocking nettles
• 250 grams cleaned stinging nettles, tender leaves and tops only
• 150 grams Yukon gold potato, peeled and thinly sliced
• 60 grams leek, white and light green only, thinly sliced
• 1 small garlic clove, sliced
• 750 grams light vegetable stock
• 60 grams spinach, optional, for brighter color
• 30 grams extra virgin olive oil
• 15 grams lemon juice, plus more to taste
• 5 grams champagne vinegar or white wine vinegar
• Kosher salt, to taste
• White pepper, to taste 

Method 

1. Blanch the nettles. Wearing gloves, wash the nettles well. Bring a large pot of salted water to a boil. Blanch the nettles for 45 to 60 seconds, until fully wilted and vibrant green. Shock immediately in ice water. Drain and squeeze dry.
2. Build the base. In a small pot, sweat the leek and garlic gently in a little olive oil with a pinch of salt until soft, with no color. Add the sliced potato and vegetable stock. Simmer until the potato is completely tender, about 15 to 20 minutes.
3. Blend. Transfer the hot potato-stock base to a blender. Add the blanched nettles and spinach, if using. Blend on high until very smooth. Stream in the olive oil while blending.
4. Strain and chill. Pass through a chinois or fine mesh strainer. Chill quickly over ice to preserve the green color.
5. Season cold. Once fully chilled, adjust with lemon juice, vinegar, salt, and white pepper. The soup should taste bright, green, lightly earthy, and refreshing. Add a splash of cold vegetable stock if it becomes too thick. 

We garnish our chilled nettles soup with a toasted focaccia crostini dotted with lime aioli, smoked and marinated black mussels, and pickled Fresno chilis. 

Editor’s note: Download a print-ready PDF of the recipe here. We look forward to welcoming you to 1906. Advance reservations recommended. Looking for more? Make a reservation for our special Gardener and Chef Experiences on Thursdays at 11 am from May 21 through September 24. Reservations are open now.