An Organic Kitchen Garden in the Big D? At The Fairmont, the Answer is "Yes." Print
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Written by Ann Shepphird   

Chef Foster at the FairmontDowntown Dallas is not exactly the place you’d expect to find an organic kitchen garden -- but find it you will at The Fairmont Dallas. The garden was created by Executive Chef jW Foster (pictured, right), who started working for the hotel in the fall of 2007 and by spring of 2009 had built a 3,000-square-foot kitchen garden on the terrace level as part of his reopening of the hotel’s Pyramid Restaurant & Bar.

The garden includes benches and other seating so guests can sit and enjoy the space – or they can go further and take one of the cooking classes taught by Chef Foster or go even further and help plant and harvest the produce and then work with chefs to turn that produce into a signature menu creations, something the hotel is working into a package for next spring.

We recently talked to Chef Foster about putting in the gardens, what he’s learned and how he’s using the produce in his kitchen. He was also kind enough to share a recipe for one of the chutneys they make in-house – this one is tomato-apricot. (Click “read more” to continue.)


What made you decide to put kitchen gardens in at The Fairmont in Dallas?

As soon as I saw the ornamental gardens on the Terrace I knew that this was the perfect place for a large, functional kitchen garden. I firmly believe in using local products and flavors whenever possible, and you'll not get much more local than herbs and vegetables grown right at the hotel!

Where are the gardens and how big are they?

The gardens are located on the Terrace level of the hotel, which is the level above the lobby and Pyramid Restaurant, and they are currently 3,000 square feet in size, plus a new greenhouse where I am starting new plants from seed.

What are you growing?

I am growing a wide variety of herbs and vegetables including several varieties of mint, basil, sage, rosemary, thyme and oregano, different types of peppers, heirloom tomatoes, eggplant, sweet potatoes, pumpkins, watermelon. I also have a fig tree, and some fragrant eucalyptus.

How are you using them in the kitchen?

Our harvest is used in the kitchen in many ways, including our housemade chutneys and mustards, salads, garnishes, sorbets, even bar drinks.

What have you learned about gardening or growing your own food that has surprised you?

I have always found growing and harvesting my own food to be very rewarding, but I am always surprised by how much more I can learn with each new crop I try, and adapting to changes in weather from season to season and year to year.

 

TOMATO & APRICOT CHUTNEY

Ingredients
2 cups diced tomato
2 garlic cloves, finely chopped
2 teaspoons finely chopped peeled fresh ginger
1 tablespoon vegetable oil
1 teaspoon mustard seeds
3/4 cup dried apricots (6 oz), finely chopped
1/3 cup dried currants (1 1/2 oz)
3/4 cup water
1/3 cup red-wine vinegar
1/4 cup sugar
3/4 teaspoon salt

Preparation
Cook garlic and ginger in oil in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring, until golden, 1 to 2 minutes. Add mustard seeds and cook, stirring, until fragrant, about 1 minute. Add remaining ingredients and simmer, partially covered, stirring occasionally, until almost all liquid is absorbed, about 20 minutes (chutney should be moist). Cool to room temperature.