'Garden to Table' tours a fresh take on dining

tracyliannebarrett@chinadaily.com.cn

Langham Place, Beijing Capital Airport is planning to introduce "Garden to Table" tours to a local organic farm for guests and local residents.

On an introductory tour to Hui Yuan Nong Gu with Langham Place staff, I was part of a media group that picked shiny purple-black eggplants and prickly-skinned wax gourds, crisp celery and fresh green leaves, as well as luscious tomatoes that tempted me to plop them straight in my mouth.

On our return to the hotel with a variety of fresh delights that would tempt the most jaded of palates, we donned chef's whites as the hotel's culinary experts showed us how to prepare our harvest to best retain its flavor and freshness.

"Our chefs always prefer to use seasonal, locally produced and unique products where possible and are dedicated to delivering the best guest experience through innovative and health-conscious cuisine," said Todd Williams, the hotel's director of food and beverage.

He said the hotel plans to make the tours regular events and open them up to the local community,

The "Garden to Table" tours are not only a fun and educational experience for all involved, they are also part of the company's commitment to sustainability and social responsibility.

"Langham Hotels & Resorts takes environmental issues and sustainability very seriously and has introduced into all its properties a corporate sustainability program called 'Connect'," Williams said.

The program includes giving special consideration to local residents, purchasing local sustainable products, involvement with local community activities and reducing the energy and water consumption of its properties.

All staff members are introduced to the program during orientation.

(China Daily 11/28/2015 page10)