At the University Club of Portland, innovation and sustainability are at the heart of their culinary experiences. They are thrilled to announce an exciting new addition to their Club's amenities: an in-house hydroponic garden, brought to life by their Executive Chef, Adam Schuller.
Hydroponics, the method of growing plants without soil, uses mineral nutrient solutions in an aqueous solvent, allowing for faster growth and higher yields in a controlled environment. This approach is not only sustainable but also ensures that their members enjoy the freshest and most flavorful ingredients possible.
Located on the fourth floor, this hydroponic garden is a testament to their commitment to fresh, locally sourced ingredients. Chef Schuller has skillfully transformed a room into a vibrant space where microgreens and herbs flourish. Currently, the setup includes a shelf with eight trays of microgreens, and two hydroponic systems that together provide over 70 pots for growing a variety of herbs and greens.
Chef Schuller is dedicated to expanding this operation. His vision includes increasing the harvest by adding in more systems and introducing a cozy sitting area where members can unwind and interact with the plants. Studies have shown that talking to plants can positively impact their growth, and they invite their members to experience this first-hand.
Incorporating hydroponically grown microgreens and herbs into their menu means that every dish served at the University Club of Portland is bursting with fresh, homegrown flavors. This initiative not only enhances the culinary experience but also aligns with their sustainability goals by reducing their carbon footprint and reliance on external suppliers. Join them in celebrating this innovative venture. Members are invited to come relax, chat with the microgreens, and savor the unique, garden-fresh taste in every meal.