Sourcing produce from local farms is all the buzz for Baton Rouge restaurants. Since the farm-to-table movement found its way to the South, local eateries source from nearby butcher shops and farms for fresh ingredients.
At Hotel Indigo Baton Rouge, the staff took farm-to-table one step further by harvesting their own herbs, vegetables and honey on the rooftop patio for the hotel’s King Bar & Bistro on the first floor.
“When I saw the space on the rooftop, I thought man, we can really do something different here,” Food and Beverage Director Tal Johnson says in a story from the latest 225 Dine e-newsletter.
The boutique hotel started the herb garden in spring 2017 and acquired honey bees that fall. After trial and error, the team had its first successful honey harvest in fall 2018. Now, the hotel owns two beehives with more than 5,000 bees each that produce up to eight quarts of smooth honey twice a year.
The rooftop garden is on the second floor of the building, and the bees are primarily taken care of by Johnson and general manager Barry Gambold.