WRIGHTSVILLE BEACH, NC (WECT) - The Blockade Runner Hotel on Wrightsville Beach is saving some green by planting some.
If you've ever been to the hotel, you've likely noticed the beautiful landscaping. But, what you probably didn't notice was the horticulture is also serving a purpose for the culinary arts.
"Outside we also have frise, baby oak, baby romaine, lola rosa lettuce, arugala, and six other varieties of greens as well," said Blockade Runner Chef Mark Lawson.
Lawson has created many dishes using those greens, all coming from the hotel's property.
By doing this, the hotel has cut the amount of money it usually spends on food in half.
"We've get nothing but positive responses, and it's noticeable in the product we put out," said Lawson.
Lawson said the hotel doesn't' just do grow food to save money, but they do it because the food tastes a lot fresher.
"The difference is almost immeasurable," said Lawson. "The taste is much truer - much more intense in vibrant flavors, a lot crisper of a product as well."
You can expect to taste even more vibrant flavors in the near future. In a few weeks, tomatoes and other fruits and veggies will be seen growing from the hotel grounds.
The Blockade Runner also owns a greenhouse located on Wrightsville Beach. Some of their herbs and other ingredients are coming from there.
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