by AnnGardner Eubank
IRVINGTON—An elevated farm-to-table dining experience has become a stand-out immersive venture for guests to enjoy at the Tides Inn with the incorporation of a nine-acre farm at new Salt & Meadow restaurant.
Tides Inn horticulturist Matt Little said since development of the farm began over the past year, it’s become his favorite part of the job. “It’s been a fun and ever-changing project,” he said.
A little over a year ago, Little and Tides Inn administration determined they had not been making the best use of a nine-acre parcel off Chase’s Cove Lane. According to Little, they had been spending money on diesel for lawnmowers to maintain the empty land and it simply didn’t make sense to keep dishing out the money and the work for nothing.
“We decided to put the land to use,” he said.
Five acres was cleared for a sprawling garden of vegetables, edible flowers and herbs. Initially a side project, it has become an integral part of the farm-to-table operation at the new Salt and Meadow restaurant located at the resort.
“Everything we grow the chef can use in some fashion,” Little said.
While there are a number of common vegetables grown on the farm like…
