By Ellen Walsh

The Lundberg Family Farm insures the quality of their rice by insuring
the quality of their seed. Specializing in high quality, specialty rice grains grown
from seeds that have been produced in their own seed lab, the Lundbergs are
insuring that these particular species of grains will be available for generations
to come. "Many of the varieties that we grow are not produced elsewhere by
the California rice industry." explains Bryce Lundberg.
"We propagate our own seed." However, these seeds are not propagated solely
for varietal survival. They are propagated for Purity.

Food&Beverage International Magazine visited with three great chefs to see how they would work with Lundberg Family Farms rice grains. We chose high end specialty grains so that we could get some insight as to how best to utilize the different varieties.

Although their Organic California Basmati is available in both white and brown, our chefs chose to experiment with the white Basmati. The long grain aromatic rice with the fragrance of Indian Basmati was easy to work with, and served as Executive Chef Gary Roth's choice to enhance its flavor with exotic juice and stock blends in the cooking process. Gary repeated this creative process again, when he enhanced the Lundberg Family Farm Wild Rice Blend with a wild morel jus sauce, created to be paired with a seared veal filet.

At the other end of the spectrum, we have the heartier flavors of the Black Japonica rice, and the Wehani rice grain. We visited with Executive Chef Josh Silvers of Syrah, who specializes in an upscale version of comfort food. Black Japonica is a field blend of short grain black rice and medium grain mahogany rice that provides an interesting taste appeal with its nutty mushroom-like, musky flavor. Josh chose to pair this rice with an intensely flavored asian barbecued chicken dish, leaving the natural aromas and flavors of the black japonica simple and unadorned, ready to blend with the main course in its natural state. However, when he approached the milder tasting Wehani grain, he produced an elegant salad, utilizing the full spectrum of contrasting flavors found through marinades, liquors, dried fruits, and sautéed nuts.

In conclusion, we present the dramatic interpretation of Gary Chu's Sushi art, which can only be accomplished with the most reliable of sticky, or Sushi rice. This wonderful organic rice grown by Lundberg Family Farms, should be in the pantry of every Japanese restaurant, grocery store, or deli that prepares sushi. Gary is the executive chef and owner of Gary Chu's Restaurant, and Osake, located in the beautiful wine country of Santa Rosa, California. Gary creates dramatic pieces with sushi, while entertaining guests behind his sushi bar every night of the week. Gary's motto is simplicity. We think you will pick up some interesting tips in how to handle rice properly for the optimal performance of your sushi art.