Burdened with having to pay the everincreasing cost of store-bought produce , Paul and Wendy , along with their staff , sought ways to provide fresher , healthier food while reducing costs . Taking advantage of the sunny exposure , they decided to use an aeroponic system to grow produce on Eleven Eleven ’ s rooftop . Diners enjoyed their cuisine amongst the growing towers , and the idea quickly became a hit . Feeding off that success , the Hamiltons , with the assistance of employees , then started an urban garden nearby that also utilized aeroponic towers and built a large , fully enclosed greenhouse that could provide produce in all seasons . This use of aeroponics for growing was first introduced to Paul and Wendy by a distributor of aeroponic towers . Aeroponics is similar to hydroponics , with the exception that the towers make the most of the space available and the roots are not soaked in a nutrient solution — they are simply misted with water , either directly or into a soilless medium such as rock wool or clay pebbles . Five years and 28 towers later , they have another greenhouse currently under construction : a quarter-acre soilbased garden , an offsite orchard , and bee hives in full operation . Much of the produce required for the Hamilton ’ s businesses is now readily available . Top that off with an extensive wine and draft beer menu and you have one of the best selection of restaurants in the area all located in one building .
At Hamilton Hospitality , it is normal for the chefs to pick their own produce while working in the garden , as well as make suggestions on changes to the menu . Paul does a lot of the maintenance in the gardens himself , and employees jump in and get things done , from planting newly sprouted seeds to harvesting the produce for the day ’ s menus . The soil-based gardens are meticulously cared for on a daily basis , and you can see the difference in the quality and taste of the meals . Organic pest control measures , composting , shade cloth coverings , and greenhouse environments all add up to success with Hamilton Hospitality . Apples , peaches and other fruits trees are found in their offsite orchard . Various strains of lettuce , kale , spinach , Swiss chard , radishes , carrots , broccoli , cauliflower , various tomatoes , and much more are grown for use in the restaurants . Small hoop-style greenhouses are in use all winter long and provide an early start for most of the produce come springtime . As a result , they have fresh produce sometimes months earlier than any other local source that is also not trucked in from distant locales .
Hamilton Hospitality has not only set the example of how the farm to table experience should be enjoyed , they have set the bar for others to follow . Truly a unique dining experience , and with the possible introduction of tables being served inside the newer greenhouse , there seems to be no end to the Hamilton ’ s fresh ideas .
It is normal for the chefs to pick their own produce while working in the garden along with making suggestions and changes to the menu and the gardens .”
Jeff Walters is a former marine who spends most of his time outdoors fishing , hiking , hunting , and gardening . He is a self-educated former martial arts instructor , published author , hot rod enthusiast and co-founder of many outdoor-related websites . His current focus in on green energy and learning how to live a sustainable lifestyle .
Maximum Yield USA | February 2017 145