Mar
09

Ripe for the picking!

Today Chef Julie picked the first baby carrot from our new garden.  Although we need to wait a little bit longer to pick any more, soon you’ll be eating fresh picked garden carrots with your meal at Essensia Restaurant!

Overseen by Chef Julie Frans, the garden is located on the north east end of the hotel’s backyard. The garden consists of six individual beds, each 4′ x 6′, totaling 750 square feet of growing space. Our organic garden was designed to be aesthetic, educational and of course to supply seasonal bounty to our guests.

Currently, the garden features three different types of basil, cilantro, thyme, parsley, sage, chives, collards, kale, radish eggplant, peppers, celery, carrots, pea tendrils, and black eyed peas. Ingredients are picked daily and used in our delicious Essensia recipes including our local burrata and heirloom tomato salad with homegrown basil, SOBE ceviche with backyard cilantro, brussels sprouts with sage and shiitakes. The herbs and produce grown will change from time to time according to the seasons.

Essensia Restaurant strives to deliver a genuine sense of well-being to guests by providing services and facilities that are both good for you, our community and the environment. We take great pride in being a conscious restaurant.

 

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