We installed five raised beds in our Studio Garden outside the restaurant to grow seasonal vegetables and herbs. Being close to the ocean, the salt air adversely affects certain plants. I partnered with Kathryn Agresto, a self-taught gardener who has worked with other restaurants in the area, to figure out what would thrive. For example, we discovered that snow peas do well but sugar snaps don't. Now we have a high-yield, working garden that supplies great produce for our restaurant menu and cocktail list.