At Crimson Tavern, you are invited to take a stroll through 2,500 square foot Chef’s Garden and see what is ready to be harvested. For Executive Chef Anthony Hull, Crimson Tavern truly defines the “farm to table” culinary movement. Every dish is the sum of its components, the farm to table philosophy means a strong connection to the surrounding farms and artisans. The culinary team works effortlessly to develop partnerships with many of Orlando’s suppliers to source the finest ingredients available. They also invite the local farm community to grow for them, which helps these farms to sustain a way of life.
Crimson Tavern has recently begun a really sweet labor of love! Just across the lake from the Chef’s Garden a licensed beekeeper has been placed beehives for honey production. Chef Tony Hull use honey in a variety of ways including to make salad dressings,barbecue sauces, house-cured bacon, and for barbecue ribs, oatmeal, pancakes, and waffles.
“We wanted to bring the hives on property so we could increase pollination in our Chef’s Garden as well as reduce our carbon footprint,” notes Chef Hull. “We will continue to purchase local honey if the need exceeds our production levels, but our hope is that we will see our first honey harvest in early May. It is our ultimate goal to be self-sufficient with regard to our honey production and consumption”.