Industry News | September 23, 2013
Tender Greens Brings Farm-to-Fork Concept to Airport
Tender Greens, the casual eatery known for its chef-driven, farmer’s market sensible dishes, opened a new restaurant concept on September 18 called Garden by Tender Greens in the Commuter Terminal at San Diego International Airport in partnership with global restaurateur HMSHost, a world leader in travel dining.
Garden by Tender Greens is an airport-savvy version of the popular local farm-to-fork restaurants, which are admired for their “slow food done fast” philosophy and farmer’s market fresh sensibility. At Garden, guests will find fresh-picked produce from Scarborough Farms, hormone- and antibiotic-free Mary’s Chicken, grass-fed beef, heritage pork, Pacific salmon, seasonal vegetables from local farms, and fresh baked breads from local artisan bakery Con Pane Rustic Bread.
“We’re dedicated to providing the finest ingredients to our customers at a fair value, and we’ll bring that same commitment to the quality of the food that guests are used to experiencing at Tender Greens restaurants,” says owner and co-founder Erik Oberholtzer. “Travelers will be excited to find thoughtful food at our restaurant that is chef-driven, made-from-scratch, and wholesome.”
“We are very excited to bring the healthy, fresh dining experience of Garden by Tender Greens to travelers at San Diego Airport,” says HMSHost vice president of business development Anthony Alessi. “Garden’s high quality, locally-sourced ingredients combine to make the perfect meal for travelers who have time to dine in or those rushing to catch a flight.”
A new and noteworthy element at Garden will be its Churrasco, a Brazilian-style grill that cooks meat on rotating skewers, allowing the meat to cook thoroughly and stay moist, fresh, and hot. The churrasco at Garden will ensure high quality proteins served quickly and at any time of the day.
Open for breakfast, lunch, and dinner daily, Garden’s menu will offer a light breakfast selection designed for travelers on-the-go including Strauss organic yogurt and bacon and eggs with Weiser Family Farms potatoes. The daytime menu will offer a choice of protein or veggies, in a Panini or on a salad and soups. In addition guests will find a variety of chef-composed salads, such as organic kale with shaved baby beets, rainbow carrots and roasted garlic vinaigrette, and Little Gem Lettuces with avocado, queso fresco, cilantro, and lime vinaigrette. For those with a sweet tooth, Garden will offer a selection of house-made baked goods and locally sourced coffee. Prices range from $5 to $12 per item.
Located in the Commuter Terminal, the restaurant will offer made-to-order items, as well as grab-and-go options, for the busy traveler who may not have time to sit and enjoy a meal. In addition, Garden also will feature a full bar with hand-crafted cocktails, California wine, and San Diego craft beer.
Food & Beverage