Fresh herbs and vegetables are oftentimes what truly makes or breaks a dish. Choice tomatoes, tender basil, aromatic thyme, earthy sage – they all are essential ingredients in many fine recipes.

For a chef to grow his own garden is practical, omits a trip to the store, guarantees freshness and quality, and can ultimately save the restaurant or catering company quite a bit of money.

If you’re lucky enough (like my client Chef Adair in Sonoma County, CA) to live in a climate where a garden can be kept year-round, the question doesn’t become whether to grow something, but rather what to grow.

Maybe some lovely thyme …

Or how about a melt-in-your-mouth lobster sandwich?