Foodservice Equipment & Supplies

MAY 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/815772

Contents of this Issue

Navigation

Page 18 of 152

trends FE&S reports on the hottest trends in tabletop design, concept development and other areas of the foodservice industry — both at the back and front of the house. by Amelia Levin Hyper-Local Food 16 • FOODSERVICE EQUIPMENT & SUPPLIES • MAY 2017 Hyper-local food ranked No. 1 on the National Restaurant Association's What's Hot chef survey for 2017. It comes in many forms: from the smallest herb and microgreen gardens set up under grow lights in kitchens to space-saving and mobile vertical hydroponic systems to more expansive rooftop and outdoor gardens. Chefs will often use the produce they grow and harvest to supplement what they source from local, sustainable farms. Uncommon Ground, Chicago — the 4,000-square-foot garden atop Helen and Michael Cameron's second loca- tion is a certified organic farm, com- plete with a full-time farm director. Bell, Book & Candle, New York City — Chef John Mooney harvests toma- toes, herbs, lettuces, strawberries and more on his Greenwich Village eatery's aeroponic rooftop tower garden. Roberta's, Brooklyn, N.Y. — Chef Carlo Mirarchi uses repurposed cargo containers on the restaurant's roof to grow many heirloom variet- ies of crops for his wood-fired pizzas and other menu items. Bastille Café & Bar, Seattle — The 2,400-square-foot garden consists of roughly 20, 12-foot-long-by-4- foot-wide raised planter beds, as well as climbing walls and trellises. The garden grows mainly heirloom fruits and vegetables such as tomatoes, runner beans, radishes, greens, squash and more. flour + water, and Central Kitchen, San Francisco — Thomas McNaughton's two restaurants both have rooftop gardens produc- ing peppers, zucchini, tomatoes, berries, figs, citrus and herbs in a 2,000-square-foot space, along with beehives. Jumping Off: Five Restaurant Rooftop Gardens Hydroponic Gardens At tasting-menu restaurant Temporis in Chicago, Co-Chefs/Owners Sam Plotnick and Evan Fullerton built an on-site hydroponic garden in their kitchen with three vertically stacked levels that provide about 36 square feet of growing space under lights. Temporis has an additional 12 square feet of propaga- tion space and about 20 square feet of a deep water culture (DWC) growing system. The propagation space marks the first step in the growth process. The seeds receive a little moisture and no sunlight as they rest in nutrient-soaked burlap. This simulates the effect of being buried underground, causing the seeds to sprout, develop root structure and grow stems as they attempt to reach sunlight. The main growing space has a timed light system as well as a timed water pump that wets the plants with nutrient-rich and pH-balanced water. The DWC system has space for larger plants such as lettuce, tomatoes, berry plants, hops and even corn. Temporis grows Scarlet Frill mustard greens, beet greens, micro celery, micro scallions, sunflower sprouts, lemon balm, dark opal basil, lettuces, Red Rambo Radish greens, and micro chervil. The primary space is desig- nated for microgreens, which generally don't grow more than two to three inches tall. Plotnick and Fullerton also plan to grow corn sprouts, purple kohlrabi, mizen, shies and fennel micros, among other greens this season. Some of the sprouting microgreens are visible through floorboards in the main dining room. Temporis Bastille Café & Bar

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - MAY 2017