Earlier this year, we told you we were planting gardens at a few of our locations. Well, the produce is coming in, and we thought we’d share two photos with you of the bounty we’re harvesting.
First, in Indianapolis, Executive Chef Raymond Dial sent us a photo of the beautiful crop of tomatoes he harvested last weekend. Gorgeous and fresh. You can’t get any more local than this!
Second, Fort Wayne Executive Chef Matt Nolot tweeted us a photo of the Japanese cucumbers he picked from the garden there. Tossed with Greenhouse Tavern vinegar, purple basil and mint, they’re a terrific burst of summer. His photo of heirloom tomatoes is at the top of this post.
Thanks to our Chefs for sharing their photos! What are you harvesting this summer?