Fresh produce for dinner? Hotels are growing their own food
Farm-to-table hotels. These resorts don't just feed their customers locally grown food. They actually grow and raise some of the food at their own farms, most of which are on site. The Lodge at Woodloch in Pennsylvania has a gardening team, including Jessica Castellano, seen here watering the farm's flowers.
Andrea Killam Photography
Blackberry Farm, Tennessee. Much of the food served at the James Beard Award-winning restaurant at this resort is grown at the farm. Guests can learn about traditional farming from master gardener John Coykendal, take a tasting tour of the farm or watch a cooking demonstration.
beall + thomas photography
Crosby Street Hotel, New York. This hip hotel in Manhattan's SoHo neighborhood has a delicious scene 12 floors up: a kitchen garden on the rooftop. Head chef Anthony Paris manages the garden, which provides the hotel with seasonal produce and eggs from the chicken coop.
Simon Brown/Crosby Street Hotel
Omni Amelia Island Plantation Resort, Florida. After arriving in 2012, executive chef Daven Wardynski launched the Sprouting Project, now home to the resort's aquaponic greenhouse, organic garden, apiary, barrel room and monthly chef's dinners.
Omni Amelia Island Plantation Resort
Congress Hall, Cape May, New Jersey. Marking its bicentennial in 2016, Congress Hall calls itself America's oldest seaside resort. It offers tours of its nearby 62-acre Beach Plum Farm, where pesticide-free plum tomatoes and other produce are grown for the hotel's guests.
Cape Resorts
Woodstock Inn & Resort, Vermont. Master gardener Benjamin Pauly and executive chef Rhys Lewis work together to cultivate more than 200 varieties of vegetables at the resort's 2.5-acre Kelly Way Gardens. They also have a mushroom glen and newly planted fruit trees.
Woodstock Inn & Resort
Fairmont San Francisco, California. The star of the Fairmont's rooftop garden is the wild bee hotel, a wooden structure that gives bees a place to nest and provides honey for the hotel's infused drinks and afternoon tea.
Fairmont San Francisco
Chablé Resort and Spa, Yucatan, Mexico. Much of Chablé's produce and tea comes from its traditional Mayan garden. Food is harvested from the raised garden beds made of local wood.
Chablé Resort and Spa
Nita Lake Lodge, Whistler, Canada. While the lodge's seasonal rooftop garden supplies produce and herbs for the warmer months, the hotel's culinary team still inspires guests' palates during Whistler's famed skiing season.
Nita Lake Lodge
Petit St. Vincent, St. Vincent and the Grenadines. This exclusive resort on the Caribbean island of Petit St. Vincent has an organic garden that provides Indonesian-born chef Andi Cahyono with a variety of tropical fruit, produce and herbs for his Asian-influenced recipes.