This month Infinite Harvest’s “Chef Spotlight” features Chef Preston Phillips of GRIND Kitchen + Watering Hole. Chef Preston uses Infinite Harvest products in signature menu items like the Strawberry Pear Salad and Crispy Brussel Sprouts.
GRIND Kitchen’s Brussel Sprouts with Infinite Harvest Cilantro Microgreens.
The Strawberry Pear Salad features Infinite Harvest Living Bibb Lettuce.
“I was really excited when Infinite Harvest made available their Living Bibb Lettuce because I’ve always loved Bibb. Since it’s grown hydroponically, it’s clean and fresh and very tasty,” said Chef Preston Phillips.
Located in Denver’s Cherry Creek neighborhood, Grind Kitchen is open for brunch, lunch, dinner and happy hour.
About Preston Phillips
Chef/ Owner of Grind Kitchen and Watering Hole
Graduate, The Art Institute of Tampa
Southern comfort food has always been a big part of Preston Phillips’ life ever since he was a child growing up in his parents’ restaurants in Alabama. After high school, Phillips studied the culinary arts at the Art Institute of Tampa, Florida. After graduation, he bought a one-way ticket to Denver to start his professional career. After serving as a manager at Alfalfa’s Market, he was named as a sous chef at 24 Carrot Bistro in Erie. In 2016, at just 24 years of age, Phillips opened his own restaurant, GRIND kitchen + watering hole, where he and his team bring the taste of Preston’s southern roots to the Mile High City. Grind has received the Best Fried Chicken award by Westworld Best of Denver.
Infinite Harvests’ microgreens and living lettuces can be ordered online and picked up at the company’s vertical farm Monday-Friday from 9 a.m. to 4 p.m. at this address:
Infinite Harvest Inc.
5825 W 6th Ave, Unit 3B
Lakewood, CO 80214
Phone: (303) 232-1850
If you like to be part of our Chef Spotlight series please email:
michelle@infinite-harvest.com
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