Reford Gardens: Modern design meets historic flair

As we were strolling around the grounds with Alexander Reford, we came upon chef Pierre-Olivier Ferry and a member of his team delicately picking microgreens and tiny, edible blooms for a wedding the next day. Ferry grows a variety of edibles that he whips into menu items like “daylily’s stamen emulsion” and “aromatic flower omelette” in the Estevan Lodge Restaurant.