Farm.One at ICE

I’m very happy to announce that Farm.One is installed and now growing in a custom-built space shared with ICE, the Institute of Culinary Education.

The growing room at ICE is surrounded by windows to allow the chefs of the future to see what we're growing, year round. 

The growing room at ICE is surrounded by windows to allow the chefs of the future to see what we're growing, year round. 

ICE is located in a brand new building in the financial district of Manhattan, in Brookfield Place at 225 Liberty Street. It’s a perfect growing room, and best of all, it’s surrounded by experienced and brand new chefs every day of the week. 

 

When I started Farm.One, I knew that I wanted to bring rare, fresh produce to the heart of the city. We wanted a location where we could be just minutes away from the chefs who would use our produce. Growing close by means not having to deal with long delivery chains, with warehousing, or losing our connection to the customer.

First I thought that location would be Brooklyn. Brooklyn is an exciting and fast-growing place for innovative food, but the sheer density of existing, high-quality, established restaurants in Manhattan makes it unbeatable. Of course we can easily serve Brooklyn too, being just across the bridge — and weirdly, it’s now faster for us to reach different parts of Brooklyn than it would be if we were at one or other end of it. So being in Manhattan at ICE is an amazing opportunity for us to deliver fresh, in minutes, everywhere.

Chef Michael Laiskonis, Creative Director at ICE. Read more about Michael at Serious Eats.

Chef Michael Laiskonis, Creative Director at ICE. Read more about Michael at Serious Eats.

And even more than the location, I’m excited about the opportunity to work with ICE. ICE started around 40 years ago, just moved into their brand new facility last year, and now occupies over 74,000 square feet of facilities, included dedicated bean-to-bar chocolate-making machines, mixology equipment, event spaces, classrooms and more. Hundreds of chefs-in-training move through the space every month, so we’re honored to be able to share what we’re doing with the Michelin-star-winners of the future.

Installation

Over the past few weeks we’ve been installing our equipment, alongside ICE’s own growing racks. Working with Blue Planet and Farm.One’s brand new dedicated Farm Manager David Goldstein, we’re just putting the finishing touches on our systems while our first few seeds germinate. Our initial system is just a small prototype, which will be expanded over time as we learn more from our customers.

Farm.One & your restaurant

Over the next few weeks, our first seeds are growing. We expect to have our first sample produce at the end of May 2016, which we’ll be sharing with those on our waitlist, and a select group of NYC chefs. To make sure you have a chance, join our waitlist.

There will be two ways to work with Farm.One:

1. Farm.One as your supplier:         
Buy from our set menu, as with a normal supplier.

2. Farm.One as your kitchen garden:     
Rent space monthly in our farm, with complete control. 
Choose unique varieties to grow, specific to your kitchen.
Experiment with unusual growing techniques.
We manage everything from seed to harvest to delivery.

To find out more about both options, and pricing, contact us.

More coming soon!