Too many ideas but we start with the basic, the garden, our expression of nature on the plate is important y we need to have it close to us to get the most of it. Spinach, chives, thyme, basil, sage, mizuna, mint and french tarragon are the first plants in the garden. Herbs, edible flowers and leaves are the first part of this project and believe me, is taking over.
Thinking in new techniques, menu ideas, kitchen design, equipment, business development, community support and more.
We are waiting for good news the next week from the University.