By Anne Dimon
Sous chef Franz de Jesus.
An intimate, fenced-in green space within a stone’s throw of the tarmac at Toronto Pearson International Airport’s Terminal 3 is the newest addition to the recently renovated Sheraton Gateway.
The patch of land, accessible from the Mahogany Grill restaurant, is home to the hotel’s new herb and vegetable garden. The project, spearheaded by sous chef Franz de Jesus, underscores the chef’s personal philosophy and commitment to a cuisine that is peppered with fresh, local and seasonal ingredients.
“From our garden to your plate,” he tells restaurant patrons and planners.
The herbs and vegetables – zucchini, fennel, heirloom tomatoes, tarragon and such – are incorporated into menus throughout the hotel. Special sustainable menus – which, he says, planners often request – include dishes made with as many organic and locally-grown produce as possible, plus fish selections that are not on the endangered list.
A sustainable break, for instance, might be a local granola in a parfait with Ontario berries.
Plans are in the works to plant vegetable gardens in other areas around the hotel.
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