groundbreakers farm to table
BELL BOOK & CANDLE by Jeff Walters
Growing fresh produce and herbs in one of the world ’ s most populous and expensive cities takes inspiration , innovation , and vision . Fortunately , NYC chef John Mooney ’ s recipe for success includes all three , which is why the West Village ’ s Bell , Book & Candle should be on your go-to list . Jeff Walters explains how BB & C is able to provide fresh , sustainable produce all year long .
esponsibly sourced ’ is a term that forward-thinking
‘ R Chef John Mooney has been saying for years . Saying it , however , is one thing . Putting it into practice in America ’ s most expensive and populous city is quite another . By using aeroponic towers on his restaurant ’ s roof in New York City ’ s West Village , Mooney is taking responsibly sourced produce to new heights . Mooney and partner Mick O ’ Sullivan supply up to 90 per cent of the seasonally grown produce used by their business in aeroponic towers on the rooftop of their New York City restaurant . The restaurant is called Bell , Book & Candle after the 1958 movie of the same title starring James Stewart and many other well-known actors . Located in the street-level basement of a 100-year-old-plus building , the entrance can easily be overlooked . However , if you look for the small sign with the blue letters ‘ BB & C ’ and follow the short set of stairs , you will find yourself inside a restaurant and bar with surprisingly modern décor . Mooney and O ’ Sullivan got the rooftop garden idea from Tim Blanks , founder and CEO of Future Growing , while touring a local farmers ’ market with Blanks in Orlando , Florida , in 2008 . Blanks sold them on the idea of a fast grow cycle , limited pest problems , organic produce , and water conservation well enough that Mooney and O ’ Sullivan were ready to start building their rooftop garden that very same day . “ Using dead space on the rooftop only makes sense ,” says Mooney . With real estate at a premium , he adds , the only option for space is straight up . Since then , they have used solar-powered aeroponic towers to grow produce for their restaurant and have never looked back . According to Mooney , seasonal produce is what works best because of the changing seasons , and the menu reflects that . From spring salads in March to entire entrees made
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