Skyward hoe!
"Locally grown" has a whole new meaning at the Four Seasons; now the chef won't even need to take the elevator to go to the farmer's market. Owners have sent out a press release touting their new herb and vegetable garden, which just opened on the 10th floor rooftop. Executive chef Kevin Hickey (left) says he plans to grow rosemary, coriander, French tarragon, basil and seasonal vegetables in the plot.
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Food and Drink
August 14, 2007 5:05 PM |
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