- Day 2: Pigs & Produce at Thackeray Farms
- Day 1: Dinner at McCrady's
- A Fergus Henderson Fantasy: Nose to Tail in Brooklyn
- Favorite New Tool for Summer Preserves
- A Hotel That Teaches Butchering
- Farmer Fundraiser Dinners in Vermont
- 5 Chefs, 5 Pigs, 5 Winemakers
- Menu-Free Restaurants
- Bringing the Farm Home
- Day 5: Touring DC Central Kitchen
© Fairmont Hotels & Resorts
Fairmont The Queen Elizabeth's Blanche Neige with Chef Martin Paquet.
When we predicted the advent of rooftop hotel farms in 2011, we had no idea we’d soon be seeing barnyard animals vying for prime real estate. Fairmont Hotels & Resorts are now taking the farm to table movement to a wild new level, welcoming feathered and four-legged guests into the family. Fairmont Newport Beach’s seven adopted goats – Suzy Q, Snickers, Frankie, Lucy, Cali, Trixie and Taffy – will entertain frequent visits from the hotel’s executive chef, who will serve organic cheese made from their milk at the hotel’s restaurant. In Montreal, Fairmont The Queen Elizabeth’s two goats are both named Blanche Neige – “Snow White” – and the mother and daughter duo’s cheese will be available both on the menu at The Beaver Club as well as at the Fairmont Store. The resident honeybees at Quebec City’s Fairmont Le Château Frontenac now have to share the view with a few new tenants: five Chantecler hens, who each produce one egg a day from June through October. Even farmyard guests have to pay for a rooftop garden suite, after all.