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Main Head 18 • FOODSERVICE EQUIPMENT & SUPPLIES • MAY 2017 trends ON-SITE GARDENS At B., a 167-seat, hyper-local restaurant, Chef Sean Patrick Curry sources produce and even honey from beehives on site for his menu showcasing artfully plated "modern farm cuisine." B. operates on 150 sprawling acres in upscale Oak Brook, Ill., as part of the Hilton Chicago/Oak Brook Hills Resort & Conference Center. To serve the freshest produce possible Curry sources ingredients from an on-site 2,000 square-foot chef's garden, in addition to buying Midwestern produce from local farmers. A full-time horticultural staff tends to the growing space, which also includes a cocktail garden for herb infusions, and a food-scaping garden for ornamental/func- tional edibles. Diners can enjoy scenic views of the gardens, rolling hills and ponds from B.'s floor-to-ceiling windows. Concerned about the declining honeybee population, which pollinate one-third of the world's food supply, Curry became a certified beekeeper several years ago. He tends to 10 large beehives on the property. Up to a half million honeybees pollinate his chef's gardens and produce honey that he harvests to flavor his hive-to-plate dishes. Pastry Chef Erica Tomei also uses the honey for her honey cinnamon scones and more at B. Patisserie, the bakery offshoot of the restaurant. Living Walls Grand Rapids, Mich.-based The Gilmore Collection's B.O.B. (Big Old Building) is a 70,000-square-foot, multi-venue space with a 608-square- foot double-sided green wall. The exterior green wall faces out to the street and consists of 3 exterior sections measuring 48 inches in height. These sections frame the Sky Patio bar on three sides with flowering annuals and perennials. The plants grow in removable, interchangeable plastic planter inserts attached to the wall's rails. The interior green wall consists of 5 sections measuring 45.5 inches in height and include 3 on the inside of the perimeter fence, plus 2 on the back wall of the building. In addition to flowers, the interior sections include vegetables and herbs used in the kitchen. Greenhouses A biologist by background, Chef/Partner Devon Quinn of Eden in Chicago built an 1,800-square-foot, year-round greenhouse to grow more than 30 varieties of vegetables and herbs for Eden and his catering business, Paramount Events. Quinn uses 18 4-foot-by-4-foot, 2½-foot tall planter boxes set on mobile, indus- trial pallets. Interesting varieties like scarlet turnips, pusa jamuni radish, Chinese green luobo radish, nasturtium, lemon balm, anise hyssop, cinnamon basil, wood sorrel, purple basil, mustard greens, and much more find their way into the restaurant's daily changing menu. Eden B.O.B.