July 22nd, 2008 · No Comments

Photos by Terri O’Hara

Going green, indeed, is an effort supported by the national association, which offers its own set of guideposts. It is not an inexpensive endeavor, but many restaurateurs see it as a cost effective measure that will pay off in the long run.

“We have seen up to a 7 percent savings on our water bill just by making major changes in the way we do dishes, installing aerators on faucets, among other things,’’ Przybylinski said of the two-story eatery which can seat up to 360 diners. “It’s easy to get waiters, bartenders and other staff involved in the effort because more people are environmentally aware today than they were 5 or 10 years ago. You’re not running around saying, ‘Hey, keep things separated.’ They already know, even the new waiters coming in.’ You don’t have to train them.’’

Besides cooking with local ingredients, Kendrick said he likes to use organic chicken, and hormone- and antibiotic-free fish. On this particular day, the special was pan-roasted salmon cooked with zucchini flowers, baby squash and other seasonal vegetables. But this was no regular salmon. It was Loch Duart, a shiny, firm and flavorful fish, flown in from a small Scottish farm.

“It’s great because you know you are serving your customers quality food and you get to be very creative,’’ said Kendrick, who has been the chef for two years. “It costs more, but it’s worth it.’’

As the demand grows for organic chicken and hormone- and antibiotic-free fish, and organic vegetables, Przybylinski has noticed prices dropping, albeit only slightly since the country’s economic downturn. In an effort to cut costs and grow natural herbs themselves, the restaurant has an herb garden, with rosemary, thyme, parsley, cilantro and basil. But staff members still have to buy herbs, he said, because the supply of the garden cannot meet the restaurant’s demand.

The restaurant uses the herbs to decorate the outdoor seating area instead of flowers, and that cuts back on buying flowers, another conservation effort. “It’s just a small contribution,’’ Przybylinski said, “and the customers like it, especially the foodies, who like to guess which herbs are which.’’

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