To build it, the contractors covered a plywood surface with a drainage mat, which was then layered with four inches of soil and vermiculite and planted with perennials like sedum .
Vermont restaurant scene benefits when New York's talented chefs trade city life for the country Chef Wesley Genovart learned to forage for ingredients when he worked at Mugaritz, a Michelin-starred restaurant in Errenteria, Spain. Outside SoLo, his Vermont restaurant in South Londonderry, he picks wild sedum, a creeping herb he uses as a garnish.
June 15, 2013 - The Burlington Free Press