Look out New Jersey, there’s a new “Garden State” in town and it goes by the name of California.

Buzz words on the majority of menus these days include “local and sustainable.”  It’s becoming the norm, so now the question is; how close is your “local” produce being delivered from?  50-miles?  5-miles?

How about 5-feet!  The Tipsy Pig is introducing their version of a Victory Garden, equipped with Buddha’s Hand, Avocado trees, spices and other such surprises that will play into the food and beverage components of this soon-to-be opened American Gastropub.

The Tipsy Pig is slated to open the second week of February, but you can probably pop over and catch up with co-owner Nate Valentine (pictured above) over a little gardening.

Not since Harrison Ford in the movie The Mosquito Coast have I seen anyone go so crazy about ice.  Last night at the opening party for Charles Phan’s new restaurant Heaven’s Dog, me and a few other industry folks proved what nerds we were by actually putting one of the restaurant’s hand chiseled ice cubes on the bar and placing bets on how long it would take to melt.

The over/under was set at 25 minutes.  After 40 minutes (and about 7 Pisco Punches later) the ice cube showed very little signs of melting.

In addition to entertaining industry mucks for 40 minutes, a good ice cube can also elevate a cocktail to a whole new level. There’s good news for you restaurateurs that cannot bear the labor costs to have your staff hand chisel ice cubes from a single block.  Recently legal in San Francisco under Title 24, there’s a new ice cube machine that makes the “perfect cube.”  As a result, cocktail aficionados will begin seeking these cubes in their drinks.

Want to know how to get one of these ice cube making monsters in your restaurant?  Shoot me an email and I’ll give you the secret.

I know, it’s pretty odd to admire ice like this; but some people work in a cube, others sit around and watch one melt.  I prefer the latter.