The mojitos at The Riverhead Project just got a little more refreshing and the sauces more savory following the unveiling of the eatery’s new working herb garden Saturday.
We joined owner Dennis McDermott as he christened the new garden with a champagne toast outside the downtown Riverhead restaurant.
McDermott built three 4′ by 1.5′ boxes with Douglas fir wood and Anne Trimble of Trimble’s of Corchaug supplied the plants.
“Just steps from our kitchen door we have fresh thyme, basil, rosemary and lavender,” he said of the planters which abut Maple Ave. “It was so easy to build and I just love it.”
Head chef Arielle Ferrara said she will be running out of the kitchen mid-shift to pluck fresh herbs for her signature dishes.
“I make a honey lavender creme brulee and I’ll be using the lavender here,” she said. “And I use a lot of fresh thyme and oregano in my seafood dishes.”