Foodservice Equipment & Supplies

AUG 2017

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

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AUGUST 2017 • FOODSERVICE EQUIPMENT & SUPPLIES • 91 handle the excess load, while leaving room for future growth. "We had an engineer come and deter- mine how much weight our roof could han- dle before building our garden, and when considering expansion," Storrs says. "We are spec'd out for nine inches of soaking wet dirt across the entire roof, so we're fortunate our roof can handle that much weight." Rooftop access poses another huge concern. There needs to be a safe and direct staircase or elevator to be able to get up onto the roof. Electricity factors in as an important feature to have on the rooftop as well, Storrs says. "We are able to string light- ing and smoke meats and use the electricity for other needs," he says. In windy areas, wind barriers and vertical structures might need to be installed. Tools and Supplies Rooftop gardeners generally use plain old scissors to harvest produce as items ripen. Beyond that, typical gardening supplies like gloves, shovels, pruning sheers and the like come in handy. Cisterns and other vessels can be used to collect rainwa- ter for irrigation, if the water is not too acidic. Downstairs, the produce from the garden will need to be washed and dried just like any other produce, and then stored in clean, organized bins before prep and service. If starting with seeds, there will need to be space and containers to hold those starters in the late winter and early spring, before the beginning of the growing season. Aeroponic Systems Some restaurants and other operators have taken to soil-less aeroponic systems to grow vegetables on-site, and on roof- tops. These systems use towers to grow herbs and vegetables vertically, with air and water or mist running through the system where the roots of the plants collect. John Mooney, co-owner and chef of Bell Book & Candle in New York City uses this system to clip herbs, lettuces and other delicate produce to order so they're super fresh. Beekeeping At Floriole in Chicago, chef/owner Sandra Holl started her own beekeeping on the roof of her French cafe and bakery. A beehive manager comes by regularly to tend to the hives, which are covered in plastic during the winter to shield the hibernating bees from the elements. The beekeeper col- lects and processes the honeycombs for honey at a different location. Beekeeping in rooftop gardens helps ensure the natural pollination that plants need to grow, and it allows the restau- rant or other operator to offer guests a uniquely hyperlocal product. Jars and sterilizing equipment might be required in order to safely serve the honey. FE&S ROOFTOP GARDENS ACROSS THE COUNTRY ● Roberta's, Brooklyn, N.Y. — Chef Carlo Mirarchi uses repurposed cargo containers on the restaurant's roof to grow many heirloom varieties of crops for his wood- fired pizzas and more. ● Homestead on the Roof, Chicago — Part of The Fifty/50 Restaurant Group, this restaurant features a 3,500-square-foot, organic rooftop garden tended by the restaurant's culinary team and headed by Executive Chef Scott Shulman. The plot produces herbs, chilies, tomatoes, peas, nasturtium, heirloom carrots, lemon verbena, chicory, rosemary and more. ● Bell, Book & Candle, New York City — Chef John Mooney harvests tomatoes, herbs, lettuces, strawber- ries and more for his Greenwich Village neighborhood eatery from an aeroponic rooftop tower garden. ● Bastille Café & Bar, Seattle — The 2,400-square-foot garden, consisting of about twenty 12-foot-long-by-4- foot-wide raised planter beds as well as climbing walls and trellises, grows mainly heirloom fruits and vegetables. ● flour + water, and Central Kitchen, San Francisco — Thomas McNaughton's two restaurants both have rooftop gardens, which produce peppers, zucchini, to- matoes, berries, figs, citrus and herbs in a 2,000-square- foot space, along with beehives. Noble Rot's rooftop garden produces an array of greens, includ- ing mustard greens, arugula, ruby streak, mizuna and other lettuces as well as rhubarb, strawberries, turnips, peas, beans, cactus (nopales), fennel, French rad- ishes, carrots, peppers, tomatoes, cucumbers and more. Join FE&S' sister publication, restaurant development + design, on its free Green Restaurants webcast on Aug. 22. Register at WANT MORE?

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