The pandemic put a halt to public garden tours, including the popular Edible Garden Tour that typically takes place every September. So we decided to put on our own virtual tour of farm-to-fork landscapes, focusing on gardens tended by some of the region’s leading chefs and restaurateurs.
When the Sawyer Hotel hired Patrick Prager as executive chef, he asked for a garden. The hotel, it turned out, had already built one on the roof. Prager uses it to supply the hotel and its rooftop bar, Revival, with fresh herbs and more.