I ran across this interesting article in the San Francisco Chronicle about how some bars are growing their own cocktail ingredients.
While some bars and restaurants contract with local growers to get fresh-from-the-garden ingredients, many are now just growing their own!
General Manager of The Fifth Floor asks, “How many restaurants or bars can say that they pulled the herbs being used in their cuisine and cocktails from a garden less than 20 feet away?”
Well, according to this article, more and more restaurants are doing just that. Sounds perfect to me!