Blue on blue Executive Chef Scott Garrett and Manager Ryan Hoffman now have a rooftop garden that contributes to the restaurant, bar and cooking classes. As a result, Garrett and Hoffman have introduced a “Small-Space Food Gardening” series, which will convene from 7 PM – 9:30 PM on February 21, 28 and March 7. The host: gardening expert Darren Butler of Ecoworkshops.com. The idea is to teach attendees how to grow nutritious, affordable food. The three-class series costs $150 per person.

“Not only does it help reduce the restaurant’s impact on the environment and provide the freshest ingredients our diners,” says Hoffman. “It’s also a way for us to give back to our community through education.”

In a nod to community outreach, “Small-Space Food Gardening” is free to low-income families. The garden will eventually offer a large enough yield to contribute to local food banks.

For reservations and additional information, call 310 407 7791 or visit www.ecoworkshops.com/smallspaceavalon.html.

If you can’t attend the gardening series, you can still enjoy the product of Chef Garrett’s efforts. The blue on blue menu features Lamb Loin with rooftop butter beans, chanterelles and baby fennel; Texas Prawn Papardelle with roasted corn, vanilla-vodka braised tomatoes and rooftop Thai basil; and Pork Chicharrón Salad with rooftop French arugula and upland cress, persimmons and egg white/white balsamic vinaigrette. Mixologist Ian Porter even incorporates rooftop-cultivated herbs like Lemon Balm and Nepetella into cocktails.

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This entry is filed under LA Culinary Compass.