“Grown 75 feet from our kitchen. Local enough?” That’s the provocative question posted above Smart Farm, a vertical garden on public view at this recently expanded facility. For one event, basil was harvested for a gazpacho and as garnish on a cocktail made with local vodka and honey. For another upcoming event, catering is working with menu planners to grow and feature mustard greens in red shiso pickle and shiso giardniera.
January 3, 2018