LISLE, ILL.—In this day and age of environmentally-conscious decision making, hotels around the country are trying to do their part to help their local communities. At the Hickory Ridge Marriott Conference Hotel, executive chef Sean Curry and restaurant manager Richard Park have taken this modern age green challenge seriously. This Chicago area hotel has recently begun a number of environmentally friendly initiatives to help reduce its impact on natural resources. Additionally, the Hickory Ridge hotel will use these environmental projects to provide unique services to its guests.
Two of the major additions to this Lisle hotel’s property are the herb garden and vegetable garden. These two generous plots of land will provide fresh produce for the hotel’s restaurant, The Crossings. The herb garden, aside from enhancing the flavors at this Chicago area restaurant, will also be incorporated into upcoming signature drinks.
Another green initiative involves the addition of four bee hives to the hotel property. Both chef Curry and restaurant manager Richard Park became certified bee keepers. Their increased knowledge of bees will help them maintain and cultivate honey from the four hives, which will be home to more than 40,000 bees. The honey will be used in the hotel’s signature Long Island Ice Tea.
All of these green projects will be maintained by the hotel staff. In addition to these on-property changes, this Lisle hotel will begin purchasing some of their ingredients from the local farmer’s markets and Heritage Prairie Farm. The hotel is also involved with the Clean Fish program, which concentrates on sustainable fishing and premium seafood.
Executive chef Sean Curry believes that these green programs will enhance the quality of food at the Hickory Ridge Marriott, while helping the hotel reduce its impact on the local environment.
Go to the Hickory Ridge Marriott Conference Hotel.
