Graylyn is committed to incorporating
sustainability practices into its daily operations. One of the features of the
Estate that supports this initiative is the Chef's Garden. Chef Greg Rollins
and his staff harvest fresh herbs year-round and use them in many of Graylyn's
signature dishes and beverages.
When you step into the garden, your senses are immediately
heightened. Each planter is rich in color, from many shades of green, to red,
yellow, and purple. Then comes the aroma of the fresh herbs: lemon sage, chocolate
mint, rosemary, and marjoram - just to name a few.
around the garden with Chef, I asked him what makes the Graylyn dining
experience unique. His response?
"Our food is fresh. We purposely source
sustainable products because we care about the environment and the welfare of
animals. Our menus are a blend of Southern, European and Caribbean cuisines,
and each course is sure to exceed expectations.”
A tour of the Garden would not be complete
without noting Chef’s favorite herb, marjoram. This savory herb has a sweet
pine and citrus scent, and it's so aromatic, it’ll make your mouth water. According
to Chef, you can use marjoram with most everything, vegetables, chicken, fish,
Many of the herbs and edible flowers are also
used in the presentation of each dish. Those garnishes you see next to your
appetizer or on top of your entrée, they’re from just outside the house!