Flourish Magazine

got here, it just feels great to go out and get a little dirty," she says. "We've met a lot of good friends there. We chat about what others are planting and what they're doing differently. … There's a good sense of community. It's all good people," she reflects. A walk through the garden leads to tangible evidence of the camaraderie. At the far end of the acreage, Oenotri's garden features a 60-foot long wooden table at the edge of the Napa River, and says Baron, it's tangy and wonderfully fresh from our to can help out. It's a way for them to feel "Each restaurant would be able to use this gardens," says Barad. ownership," says Coleman. space, even though it's Oenotri's garden." Typically, chefs and gardeners collabo- In 2012, several of the restaurants went "Some people just like to be out there rate to make the most of the garden. Chef and get their hands dirty," adds Abram, a step farther, working together to offer Scott Ekstrom, who recently took over the explaining that the servers enjoy helping guests a rare experience—Sunday Supper helm at Fish Story's kitchen, is just begin- because they get to share in the pride of at the Harvest Table, a pop-up restaurant ning to discover the possibilities it offers. sourcing something they serve. "Around using the communal table to celebrate the The availability of produce, such as cherry here, people ask where the products come garden's bounty. It was so satisfying, they tomatoes and basil, determines his current from, and they can say, 'I picked it this plan to do it again this year. direction as he familiarizes himself with morning.'" It all goes to show that cooperation, cre- the lay of the land, but going forward "The For Coleman, the garden is therapeutic. ativity and a commitment to the best pro- gardener and I will be discussing upcoming "It feels like a great accomplishment, some- duce are key ingredients for success in the menus and create a game plan for the best thing to be proud of. Not even knowing chefs' garden. "It's a great source of inspira- way to maximize and showcase the great the first thing about gardening when we tion," says Rodde. produce Napa has to offer," he says. Farm to Table A relative newcomer to the garden is The Thomas & Fagiani's Bar, which opened just over a year ago. "We immediately started the garden, before we opened," says Phil Abram, wine and beverage director, explaining that executive chef Brad Farmerie met Ken Frank and got the use of some plots. They cleared the weeds, started planting and harvested their first cop of zucchini in August 2012. The AvroKO Hospitality Group in New York owns The Thomas, and when Abram and Assistant General Manager Jennifer Coleman came to Napa from the east to open the restaurant, "We didn't have any gardening experience," he says. With the help of Jessica Baron and Brent Hebb of Hebbscape, whom Abram still texts with questions, they learned quickly. Coleman and Abram do most of the gardening, and occasionally the chefs will lend a hand to do some weeding. In addition, "We do staff days. Anybody who wants 26 FLOURISH • FALL 2013  Excellence in customer service is our top priority. We take pride in product and safety knowledge, with an emphasis on organic & eco-friendly products. We thank you for shopping local with Baby World!

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