|Friday||10:30am — 12:00pm||Grand Ballroom South, Royal Sonesta|
Chefs have been growing their own ingredients for years—but what about bartenders? A rooftop or courtyard bar garden can supply fresh herbs, fruits, and garnishes all year long—if it’s done right. Landscape designer and vertical gardening expert Susan Morrison joins Amy Stewart, author of The Drunken Botanist, in this exploration of bartender-friendly horticulture.
Creating a successful bar garden calls for more than sticking a few mint plants in a pot. We’ve interviewed owners of rooftop and courtyard bar gardens, as well as small-scale farms built more for production than looks, and we’ll show you how they did it. We’ll also get into specifics on vertical and rooftop systems, irrigation, high-yielding plant varieties, and indoor growing.
Whether you’re a backyard bartender, a bar owner wanting to add a little “slow food” appeal to outdoor seating areas, or a bartender or distiller growing hard-to-find ingredients, this is the master class for growing your own