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Monday
Nov052012

Best of New-York


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Best of New York

International| Online 10th October 2012

The Soho Grand has taken the concept of eating locally to a whole new level — literally.

Because transporting delicate greens and vine-ripened tomatoes from a farm in Upstate New York is for less ambitious chefs. The Soho Grand’s Chef Richard Farnabe would rather grow his own — right on the rooftop of this luxury hotel in New York City.

And all of the vegetables and fresh herbs grown high above the fashionable

neighborhood of Soho on the 17th floor of the Soho Grand are organic too, from 16 cultivars of heirloom tomatoes to avocado, carrots, and French beans. So when you order Cucumber Gazpacho in the Club Room or an Arugula Strawberry Salad from The Salon, you can be sure the ingredients are as fresh as possible — handpicked daily by Farnabe and his staff.





Farnabe has said he started the rooftop garden because the Soho Grand’s restaurants had been cooking with a lot of micro-greens. Growing their own would cut costs and ensure the freshest possible ingredients. The garden is so large it covers the entire rooftop of the hotel, and includes a greenhouse. So throughout the growing season, guests at the Soho Grand may enjoy anything from home-grown jalapenos and habaneros, to bok choy, broccoli, and asparagus, as well as butternut squash, pumpkin, red beets, eggplant, mesclun, arugula, romaine, zucchini flower and peppers. Farnabe also grows a variety of herbs such as mint, basil, sage, chive, cilantro and parsley on the rooftop of the Soho Grand hotel. (If they don’t grow it on the roof of the Soho Grand, it’s probably not worth eating!)

A renowned chef with extensive experience in New York City’s favorite five-star restaurants, Farnabe has even worked as Tommy Hilfiger’s personal chef. His creations at the Soho Grand include appetizers like Salmon Tartare with Avocado and Lemon, and enticing entrees such as Baked Wild Mediterranean Branzino with garden vegetable straight from the rooftop.

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