The Chef and Farmer Mark Marino have reimagined the restaurant's organic garden. "In supplying seasonal, organically grown vegetables, herbs, fruit and edible flowers for the restaurant -- we want to integrate the goodness that comes from 'growing your own' with dining in this historic stone house," the Chef explains.
A new bee hive has been added to the property. Once established, the Chef intends to produce honey and develop honey-themed dishes. The mixology team is developing honey-inspired cocktails. Bees typically require up to 6 months to establish and begin producing, allowing time for planning the introduction of this new ingredient.
The Chef's Edible Garden Goodness
The garden features herbs (basils, chives, cilantro, fennel, mints, Italian parsley, sage, thymes), vegetables (beans, chilies, kale, mustard greens, peppers, Swiss chard), fruits (berries, lemons, tomatoes), and edible flowers (bachelor buttons, marigolds, nasturtium, roses, violets).
A Full Garden to Table Experience
The garden provides seasonal ingredients for diners while serving educational and aesthetic purposes. The Chef and culinary team select and use garden ingredients daily, elevating fresh, local dining.