Our Growing Partners

During the typical Midwest growing season, you’ll find Chef Devon Quinn, TPG’s Chief Culinary Officer, browsing the locally grown produce from the farmers participating in the Green City Market. Not just browsing, but using all of his senses to make his purchasing decisions on the highest quality items. Usually outdoors, the market is held in Lincoln Park, but has recently extended the market to an indoor location, down the street from TPG’s headquarters. You can find the ingredients purchased from the market in TPG’s catering (Paramount Events), restaurant (eden), and workplace dining (fuelgood) operations.

Some of Chef Devon’s favorite farms include Nichols Farm, Iron Creek Farm, Mick Klüg Farm, Avrom Farm, and Froggy Meadow Farms.

Our Greenhouse

In order to execute flawless experiences, we like to have control over the smallest of details. By utilizing our on-site greenhouse, we’re able to ensure that the ingredients in every menu are truly fresh and all-natural. This allows us to add layers of uncompromised flavor and beauty to our food, surpassing every preconceived notion of what guests expect to be served at an event.

We use all organic practices, hand-pick daily, rinse with care and cool each item to an ideal temperature. Limiting time in the refrigerator helps to reduce degradation and maximize flavor. The greenhouse allows us to simulate seasonal conditions to produce bountiful yields all year round.

Our greenhouse also allows us to help support the ecosystem with the flowers we plant that attract bees, butterflies, birds, and other pollinators.