Head Chef Jered Miller concurs, “When Greg presented me with the idea of growing food on site, I didn’t have to think twice. Herbs and certain vegetables make up a significant part of our budget, and we can save some money, but even more valuable is the freshness. There is nothing better than freshly harvested flavor, and to be able to harvest and use the product within minutes…well, I don’t know how you can top that. We will be growing a broad variety of herbs, some leafy greens, tomatoes, peppers, and even a few ‘surprise’ items that I envision using in all sorts of dishes and dressings, and perhaps even a few special menu items like a ‘LiveWall salad’ composed of fresh herbs and greens. It’s exciting, and has my creative juices flowing.”
The two, Gilmore and MacKenzie, have also collaborated on an indoor LiveWall system that will grow hops. Located in the atrium leading from the second to third floor, near Dr. Grins Comedy Club, they acknowledge that growing this type of crop in an indoor green wall is experimental. Even if it doesn’t produce a bumper crop of hops for making beer in the onsite microbrewery, it will add to the decor, create some green space, and give off oxygen.