There’s something special about having your own garden. Everything tastes fresher and you feel good about serving them to friends and family because they came straight from the garden to your kitchen.
The chefs at District American Kitchen and Wine Bar, located inside the Sheraton Phoenix Downtown Hotel feel the same way. That’s why they just recently installed Arizona’s first commercial-use Urban Cultivator™ to grow, sprout and harvest a wide selection of fresh and aromatic micro greens and herbs. Now guests of the hotel and the restaurant can experience a wide array of delicious and hard-to-find greens all year round.
Although the hotel has a rooftop garden, the Urban Cultivator will supplement what is not able to be grown in the garden.
According to General Manager Mike Ehmann, Sheraton Phoenix Downtown Hotel, “This environmentally conscious effort is much more than simply growing and serving the freshest ingredients. As the largest hotel in Arizona with 1,000 guestrooms and a vast amount of meeting space, Sheraton Phoenix Downtown Hotel caterers to thousands of guests – it is important that we provide the best quality while reducing food and energy costs.”
The culinary team at Sheraton Phoenix Downtown Hotel and District American Kitchen and Wine Bar take pride and ownership in growing and harvesting the freshest herbs and micro greens. Some of the many greens the team grows include: arugula, basil, dill, endive, lettuces, radishes, and a plethora of others. The herbs and micro greens are added to a variety of dishes, used in catered functions and infused in many mixed beverages.