Posted in: Guest View
Date: August 06, 2013
The resort’s Executive Chef John Brazie is making the most out of the resort's $60 million renovation currently in progress with an ingenious use of the construction fencing!
While construction fences usually are unsightly and draw attention to a dusty field of bulldozers and cranes, the chef at the property has embraced the opportunity to create a beautiful vertical garden out of the fencing that stretches a few hundred feet. Dubbed the "living fence," chef is growing chives, sage, rosemary, basil, oregano, mint and cayenne peppers that he will use in the restaurant.
With the resort being nestled under towering trees in The Woodlands, the resort wanted to make the construction process as camouflaged as possible, and what better to way to do that than to put a little nature into it. Chef’s culinary playground is made up of approximately four 10-foot garden panels that are built into the length of the fencing. Even Houstonia magazine's food editor Robb Walsh thought it was pretty cool.
Kind of makes rooftop gardens seem so last year!
Tell us your best gardening tips for chef below.