A garden sprung up on the Strip. Not just any garden. This one — filled with herbs, spices and vegetables — sits beneath the ice cream sundae topiary at Serendipity 3 at Caesars Palace.
Executive chef Michael Wolf visits the garden to pull tomatoes and basil for his heirloom tomato salad, rosemary for the New York Steak of Mind and basil for the margherita pizza. Even the cocktails get in on the action with cucumbers and basil for the cucumber basil gin rickey and the mint for the madras mojito grown along Las Vegas Boulevard.
“Our seasonal edible garden allows us to help the environment while improving the quality and freshness of our food,” Wolf says. “Guests enjoy seeing where the ingredients are grown, especially since a wide variety of our menu items benefit from the herbs.”
Also growing in the garden, sunflowers, cherry tomatoes, globe artichokes, Roma tomatoes, Japanese eggplant, rosemary, cilantro, curly parsley, chives, mint, shallots, dill, marjoram, oregano, tarragon, savory, hyssop, anise, coriander, garlic and bell peppers in yellow, red, green.