Home grown

Home grown

Chefs name gardens as top restaurant trend of 2010
Head Chef for the Blue Water Grill, Michael-Patrick McCann, is seen in the vegetable garden that has replaced the restaurant’s landscaping. Vegetables and herbs are picked and cooked daily.
A pot filled with freshly picked produce rests on a table outside The Blue Water Grill in Grand Rapids, Michigan. The restaurant has replaced it’s landscaping with a vegetables and herb garden.

Home grown

Head Chef for the Blue Water Grill, Michael-Patrick McCann, is seen in the vegetable garden that has replaced the restaurant’s landscaping. Vegetables and herbs are picked and cooked daily.
A pot filled with freshly picked produce rests on a table outside The Blue Water Grill in Grand Rapids, Michigan. The restaurant has replaced it’s landscaping with a vegetables and herb garden.
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