Photo: WTTW/Sandy Noto

A CHEF WHO GROWS HIS OWN INGREDIENTS FOR HIS RESTAURANT

Chef Devon Quinn is featured by WTTW for growing his own ingredients for his restaurant, Eden. In the article, he speaks to the importance of specific plants, such as Esmee arugula or the eight year-old fig tree growing in his greenhouse, touching on their value and unique qualities in relation to the dishes they appear in. An emphasis is also placed on the seasonality of the dishes and their produce-focused nature. With an on-site greenhouse and a variety of locally-sourced ingredients, Eden is as fresh as it gets. Not only do these plants and produce function as ingredients, but they also provide color to a plate. Incorporating blossoms such as cosmos and Egyptian star flowers help to beautify each dish.

The greenhouse is “an ongoing experiment” to see what flourishes (or doesn’t) in different locations or orientations. Chef Devon’s goal is to grow as much as possible internally, for our own operation, in hopes of cutting back on what is being purchased externally. While the economics of growing his own supply of agricultural products make sense, Quinn also just loves to garden. From sustainability to economics to the joy of gardening, it’s a win-win-win all around.