Consumer demand is changing the way we do business. Karen Kelly, Chef at Houston's Restaurants on Beverly Drive, Los Angeles, is making a difference with organic gardens providing the finest basil, arugula and mint. Quality is in demand. And there's the stewardship as the workers and guests are amazed by an artichoke plant while sipping wine in a garden. The cost benefit? It's immeasurable.
Kudos to the Hillstone Restaurant Group for they have the foresight to see beyond the monetary costs. Inspired by the restaurant trend of serving organic food such as at the famed Alice Waters and Ches Panisse in Northern California, the Hillstone Restaurant Group (Houston's Restaurant) has the foresite to see the demand for organic food and they are doing something about it! It's all an education process.
Let's all keep up the good work!
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