Our Executive Chef Eric Rivera recommends where to dine in the booming Alabama capital for Garden & Gun's feature, Eat Like a Local in Montgomery. He also talks about MGM Greens along with all of Vintage Hospitality Group's projects in the feature.
Lots of restaurants tout the fresh ingredients they use for their dishes, but it would be tough to beat the freshness of MGM Greens, two Freight Farms in downtown Montgomery. They're located in the loading dock directly behind Vintage Year and across the street from Vintage Cafe, both restaurants in the Vintage Hospitality Group.
How surprised would you be to learn about a back parking lot transformed into an indoor farm? Executive Chef Eric Rivera of the Vintage Cafe, Montgomery, Alabama, joins us to detail the incredible achievement made by some brilliant chefpreneurs at redesigning and revitalizing a neighborhood using hydroponic container farming methods
MGM Greens began in 2019 when Vintage Hospitality Group partnered with Alabama Power to explore container farming. Today, this urban hydroponic container farm is housed in two former freight containers and grows herbs, veggies and flowers for use in both their restaurants and to sell to the public at local grocery chain, Renfroe’s. Find out more in Joy Magazine's Winter issue.
The Benefits of Container Farming:
a Restaurant’s Perspective
Restaurant owner & chef reflect on how hydroponic produce transformed their business. Tune in to learn how MGM Greens is able to reduce food miles and provide fresh, local produce for our community.
On your next visit to Montgomery, stop by MGM Greens (you can’t miss it — it’s the two stacked shipping containers) to see first-hand how the growers almost magically farm lush greens without soil, GMO, pesticides, or preservatives. This is as fresh as it gets.
This self-contained smart farm grows vertically and hydroponically without soil, nutrified from minimal water and light energy from powerful LED lights, in contrast to the water needed to farm traditional row crops. And MGM Greens just opened a second freight farm, allowing the group to sell its bounty in retail shops, supply fresh produce to its restaurants, and further curate menus based on new, flourishing crops.