Chef Rick Bayless created the 'Bayless Organic Gardens' and it highlights progressive approaches to growing food. He creates a selection of menu items that stem from his culinary approach of urban food production and preserving organic freshness.
Located in Chicago, guests are able to take a tour of his luscious edible organic garden, measuring out to be 1,000 square feet. It features 13 raised planter beds that grow herbs, edible flowers, and salad greens, all of which directly go straight to Chef Rick's restaurants. The garden beds grow for 8 months throughout the year, which actively produce 250 pounds of herbs, 100 pounds of butternut squash, 700 pounds of salad greens, and 65,000 edible flowers. During the colder seasons, the production takes its course indoors in a heated greenhouse.