Hottest Trend in Dining: Gardens
According to chefs, who say they're cheap, and popular
By Kevin Spak,  Newser Staff
Posted Oct 5, 2010 3:26 PM CDT
Head Chef for the Blue Water Grill, Michael-Patrick McCann, poses in the vegetable garden that has replaced the restaurant's landscaping.   (AP Photo/Adam Bird)

(Newser) – Chefs have responded to the local food movement by going as local as it gets: their own gardens. In a survey of 2,000 chefs by the National Restaurant Association, a third identified gardening as the top restaurant trend of 2010, the AP reports. Growing produce, they’ve discovered, is often cheaper than buying it, and appeals to environmentally-conscious customers.

“A lot of times we take customers for a garden tour,” says the manager of Blue Water Grill in Michigan, which has devoted a whopping 3,000 square feet to its garden. Adds the owner, “It’s a benefit knowing the food you’re eating is grown 20 feet from the kitchen without pesticides or artificial fertilizers.”
 

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