Yesterday, I had the opportunity to revisit the rooftop garden of the Four Seasons Hotel Philadelphia. I went about 3 years ago when the “edible landscape” was first installed by my old friend Grace Wicks of Graceful Gardens.

Over the past 3 years, Executive Chef Rafael Gonzalez (who took me up there yesterday) has worked with a new gardening pro to double the garden’s size and capacity. And while we are still weeks out from really seeing major growth up there, there were plenty of signs of a fruitful season to come.

With storm clouds looming, Chef Gonzalez took me around the 12 or so planters to show off various chiles, herbs, fruits and vegetables that are grown and harvested for the hotel’s restaurant patrons at The Fountain and The Lounge. There are kefir lime trees sprouting, baby strawberries and blueberries making their way, tomato plants, greens and more. He was excited – and so was I.

This July, COOK will host a dinner, led by Chef Gonzalez, featuring the herbs, veggies and fruits that grow atop one of the city’s finest hotels and restaurants. The demo will also feature cocktails using ingredients from the roof garden. Below are some  less-than-stellar photos I took of goodies up on the roof – and they will be making their way onto plates at COOK in July.

Check out our complete July class schedule when it launches Friday, June 7 at 2PM.