Foodservice Equipment & Supplies

APR 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

Issue link: http://fesmag.epubxp.com/i/806250

Contents of this Issue

Navigation

Page 127 of 139

126 • FOODSERVICE EQUIPMENT & SUPPLIES • APRIL 2017 green idea "Less is more," Fink says. "You can have all these different knives, but they just take up space and all you really need is a sharp boning knife and to stay organized." Hyper-Local Food Some chefs have taken farm-to-table one step further, setting up mini herb gardens in their kitchens, building their own rooftop gardens and even erecting greenhouses. Devon Quinn, chef/partner of the newly opened Eden in Chicago had the luxury of space due to his proximity to large-scale catering operation Paramount Events, to build his own greenhouse. A biologist in background, Quinn teamed up with his dad to build the 1,800-square-foot greenhouse. It's now home to more than 30 varieties of vegetables and herbs, such as scar- let turnips, pusa jamuni radish, Chinese green luobo radish, nasturtium, lemon balm, anise hyssop, cinnamon basil, wood sorrel, purple basil, mustard greens and more. The produce grows in 18, 4-foot by 4-foot boxes, each about 2½ feet tall and built on plastic, industrial palettes so staff can easily move them around. Quinn uses organic leaf litter and mushroom compost to fertilize the garden. Exhaust and circulation fans, along with some greenhouse heaters, help maintain consistent temperatures and humidity levels. Quinn, with the help of staff, plants all the seeds in the greenhouse and harvests daily to have fresh produce for the restaurant. In the winter, he packs his harvest in insulated containers so the produce doesn't freeze while being transferred from the greenhouse to the restaurant across the outdoor parking lot. The beauty of hyper-local food like this is the access to extremely fresh vegetables. "Most of the produce is never even refrigerated or only for a short period of time and we just run it through a cold water bath rinse to remove aphids before us- ing it that day," Quinn says. He can also design his menu around what's growing and ready for harvest in the greenhouse. While most chefs at existing restaurants might not have access to the kind of space and resources needed to build greenhouses, more new restaurateurs are factoring in these considerations when buying and building out new real estate. Once considered impossible or unlikely, ensuring ample space for a rooftop, backyard or even hydroponic-powered kitchen garden has become the new reality and future of foodservice. FE&S Eden in Chicago has its own greenhouse, allowing the restaurant to go hyper local in sourcing some of its ingredients. We Make it Perfectly Clear! Under Counter - Self Contained - Modular - Ice Storage Bin Hotel Dispenser - Remote Condensing Units For a Sales Rep/Distributor in your area call 786-369-7480 Ext. 2056 3325 NW 70 th Ave. Miami, FL 33122 marketing@itvice.com - www.itvice.com QUALITY – SIMPLICITY – RELIABILITY – SERVICEABILITY

Articles in this issue

Links on this page

Archives of this issue

view archives of Foodservice Equipment & Supplies - APR 2017