The Chef Fisher and Farmer Mark Marino have created a new vision for our 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,” says The Chef.
To round out the garden, The Chef has added a brand new bee hive to the property. Once the bees settled in, The Chef plans to cultivate his own honey and is developing honey-themed dishes. The mixology team is also “abuzz,” working on new honey-inspired cocktails. Bees can take up to 6 months to get established and begin producing so we’re using this time to plan how to best to introduce our newest sweet treasure!
The culinary team is encouraged to frequent the garden, tend to the harvest and get up close and personal with the home-grown goodness that makes our food and cocktails famous. Stop by today and taste the fruits of our labor!
THE CHEF’S EDIBLE GARDEN GOODNESS
- Italian Parsley
- Mustard Greens
- Swiss Chard
- Bachelor Buttons