MGM Greens

Background

Jud Blount and Eric Rivera are seasoned professionals in the hospitality industry, with deep roots in Montgomery’s culinary scene. Vintage Hospitality Group, is committed to creating a hospitality ecosystem that supports and invests in local businesses. This commitment extends to MGM Greens, which was born out of a desire to control the quality of produce served in their establishments and to contribute to the local food economy.

Incorporating Freight Farming into Vintage Hospitality

Introducing Vertical Farming to the Hospitality Group

The journey to container farming began with a meeting at Auburn University, where Jud and Eric were introduced to Alabama Power, the original owners of a Freight Farms container. The potential of the technology was immediately apparent to them. After touring the farm, they were inspired by the possibilities of growing their own produce, not only to enhance their menu offerings but also to create a sustainable loop within their hospitality group. This led to the acquisition of two Freight Farms containers, now managed by Don, the farm manager, with support from UAB interns.

A Chef’s Perspective

For Chef Eric Rivera, having direct access to fresh, hydroponically-grown produce has been a game-changer. The ability to control the entire process—from seeding to harvesting—ensures that the quality and freshness of the food served in their restaurant are unmatched. This control allows for greater creativity in the kitchen, as Eric and his team can experiment with different crops and tailor their menu based on what is currently thriving in the farm. The result is a superior dining experience where guests can taste the difference in the crispness and flavor of the produce.

Growing and Experimenting with Crops

MGM Greens has seen great success with a variety of crops, including swiss chard, turnips, arugula, and Tuscan kale. They are also experimenting with crops like broccolini, cauliflower greens, and radicchio. These experiments not only provide unique menu items but also keep the kitchen staff engaged and inspired. Eric’s favorite crop to grow has been Tuscan kale, due to its versatility and the excellent results it produces in the farm’s controlled environment.

Engaging with the Community

MGM Greens has become a beacon of innovation in Montgomery, attracting interest from various local associations, schools, and even the Alabama Commissioner of Agriculture. The team regularly gives tours of their container farms, educating the community about hydroponic farming and the benefits of farm-to-table dining. They also donate some of their produce to local food banks, ensuring that nothing goes to waste and further solidifying their commitment to the community.

Building a Network of Local Chefs

Within the restaurant and hospitality industry, MGM Greens is building a network of local chefs who are eager to incorporate their fresh produce into their menus. The superior quality of MGM Greens’ cilantro, for example, has been a hit with a local restaurant that struggles to source this herb year-round. This partnership not only provides a new revenue stream for Vintage Hospitality but also strengthens ties within the local culinary community.

Overcoming Challenges

 The COVID-19 pandemic presented significant challenges for MGM Greens and Vintage Hospitality, as it did for the entire restaurant industry. Operating at reduced capacity has been difficult, but the team remains optimistic about the future. Throughout the pandemic, they continued to grow and experiment with crops, preparing for a full reopening and the return of their guests. Their adaptability and focus on quality have helped them maintain interest in their eatery, particularly with their grab-and-go offerings, which have become increasingly popular.

Conclusion

MGM Greens exemplifies how innovative technology like Freight Farms can revolutionize the food industry, even in regions where traditional farming is challenging. By growing their own produce, Jud Blount and Eric Rivera have not only enhanced the dining experience at their restaurants but also created a sustainable model that supports the local economy. Their commitment to quality, community engagement, and culinary creativity makes MGM Greens a standout in Montgomery’s food scene.