Chef Mike Shea at The Summit is taking full advantage of this summer’s bountiful growing season

alt • Resident gardens are providing fabulous produce to supplement the menu;

• Another resident keeps a ready supply of fresh herbs for seasoning and garnishes;

• And to complete the cycle, the facility has a spot to compost in order to reduce what goes in the dumpster.

• Fresh, local and sustainable – The Summit Team is doing it each day!