From growing his own mushrooms, to a rooftop garden, Chef Tory serves up amazingly fresh dishes from his kitchen at Sidecut restaurant in the Four Seasons Resort in Whistler BC.
Allowing Chef Tory to use the freshest flavours for his dishes, the two Commercial Cultivators and one Kitchen Cultivator provide 10 flats of micro-greens per week to his restaurant and hotel visitors.
So what is he growing in his Commercial Cultivators?
His favourites are Bulls blood beet tops, Amaranth, Mustard Greens, Chervil, Basil and Pea tendrils. But Urban Cultivator also provides flats of Lemon Balm, Oregano, Tarragon, Shiso, Mizuna, Tatsoi and even hot peppers.
Tory’s staff is even able to make the freshest Mojitos possible with sprigs of mint cut just seconds before making the cocktails.
Sidecut at the Four Seasons Resort has been using the Urban Cultivator units for just over 4 months and the results have been amazing. With a cost savings of nearly 90% on herb costs, all three Cultivators will pay for themselves in just 18 months.
Check back soon as we will be posting exclusive recipes created by Chef Tory using the fresh creations of the Commercial Cultivators that live in his kitchen.
Check out some images of Tory and his Commercial Cultivators below: