Rooftop Garden Tours Announced as Westin New York Grand Central Unveils a Seasonal Garden

• 
  SAVE
• 
  SHARE
• 
  TEXT SIZE
• 
  PRINT
• 
  COMMENT
• 
  PDF

. May 29, 2014

May 29, 2014 - Perched high atop the 41st floor overlooking Manhattan, The Westin New York Grand Central is one of the few New York City hotels to cultivate a rooftop vegetable garden. Now growing for its second year, the organic garden illustrates the hotel's foray into urban agriculture, producing vegetables and herbs that are used throughout the food and beverage program in the hotel and THE LCL: Bar & Kitchen restaurant. And for the first time, the hotel is offering a special spring series of rooftop garden tours, free to the public by reservation.

Veggies with a View: New Spring Tours

Guided tours of The Westin New York Grand Central's rooftop garden take place each Thursday at 5pm from May 29 through June 26. Led by Executive Chef and Chief Gardener Brian Wieler, the 30-minute tours offer insider access to the private garden, which has breathtaking views of Manhattan and is typically closed to the public. Chef Wieler will discuss the hotel's culinary program and guests have the opportunity to ask questions during a Q&A session. The complimentary tours are available May 29, June 5, June 12, June 19 and June 26; available by reservation only. Reservations may be made at the Concierge Desk located in the lobby at 212 East 42nd Street or by calling the Concierge Desk at 212-490-8900. Confirmed registration is mandatory for the tours, as walk-on reservations cannot be accepted.

Fresh from the Sky: About the Garden

The 1,344 square foot garden is situated 384 feet above Manhattan on the hotel's 41st Floor rooftop, tucked away amidst New York City's majestic skyline. The rooftop garden contains eleven planted beds and four robust barrels planted in succession throughout the summer, in order to prolong the vegetable harvest throughout the fall. Freshly-grown vegetables in the garden include arugula, mesclun lettuces, heirloom tomatoes, yellow squash, zucchini, peppers and fall squashes. Herbs include basil, mint, thyme, oregano and cilantro. The garden utilizes only organic plants, soil, fertilizer and insect deterrents, including eco-friendly ladybugs.

The uber-local ingredients cultivated in the garden are utilized in seasonal menus, including salads, grilled vegetables and various dishes on the hotel's spring, summer and fall seasonal menus. Examples from the menu include Arugula Salad and Tomato & Buffalo Mozzarella Salad. Herbs are used for flavor and seasoning in dishes, while mint is harvested for cocktails including freshly-muddled mojitos.

“As an avid gardener, I'm so proud that our rooftop garden brings such an incredible experience to guests who are interested in eating local,” said Executive Chef (and Chief Gardener) Brian Wieler. “As a chef, it is exciting to offer ingredients grown less than 400 feet away that may have been harvested by our culinary team just hours before they are plated and served. That's a true definition of local cuisine.”

For more information about the Westin New York Grand Central, go to www.WestinNewYorkGrandCentral.com or call 212-490-8900.

About the Westin New York Grand Central

Located in the heart of midtown Manhattan, the new Westin New York Grand Central opened in October 2012 after a $75 million complete renovation to reveal a modern design and signature Westin amenities. The hotel features 774 spacious guest rooms and suites, a 3,000 square-foot WestinWORKOUT® fitness studio and THE LCL: Bar & Kitchen, the first bar and food concept from nightlife leader Gerber Group in a Westin property. For events, the hotel offers 15,000 square feet of sophisticated meeting space including the brand new Madison Ballroom, all with open room design and state-of-the-art technology. The hotel is ideally situated just two blocks from Grand Central and steps from landmarks including the Chrysler Building and Rockefeller Center. Follow the hotel on Twitter @WestinGrandCtrl and Facebook at Westin New York Grand Central.