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Published by Gavin Baker
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Published by: Gavin Baker on Jul 13, 2010
Copyright:Attribution Non-commercial


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Beginning the week of 22 March 2010, the Ruby Tuesday Culinary Research and Development team undertookan endeavor to both tangibly and monetarily give a little back to our East Tennessee community. With thehelp of the Weston family, the rst Ruby Tuesday Chef’s Garden was launched on one-fth of the WestonMemorial Garden, right here in the heart of Maryville, Tennessee--nestled, in fact, in the very communitiesthat this program can most affect. From the produce grown on this 8000+ square-foot plot, the Culinarydepartment aims to raise $10,000 to be given to a children’s charity of choice, as well as several hundredpounds of fresh vegetables for local food banks. To accomplish that goal, the produce raised in thegarden would be placed for sale at the weekly Maryville Farmer’s Market. Food would be grown all season,culminating in the fall with a pumpkin patch sell-off and a harvest dinner. All proceeds will be reserved untilthe harvest/holiday season and donated to a single deserving charity organizationThis enterprise began in the spirit of altruism and benevolence. Its primary purpose is the obtainment of thegoal of raising food and money to return to a charity that feeds those who cannot feed themselves. Only ahandful of municipalities are involved in similar programs; fewer still are private companies or corporations.It would be negligent, though, to fail to realize that a program like this would not attract some attention.The hope is that the Garden attracts interest and support to help us to meet or exceed our goals. In addition,the Chef’s Garden is a corporeal representation to our core brand promise of freshness, the principle behindour pilot Seasonal Garden Bar, and a chance to “Give Back” and “Make a Difference Everyday” in a real way.We hope that this exercise can reap rewards not only for our community but for Ruby Tuesday, as well.Excitement aside, even for a whole department, there is some extensive planting to take place. An exerciseof this scale will provide an opportunity for any and all to get involved, at any level. The more helping hands,the more food we can grow and the more mouths we can feed. We have already received support frommany in the community, the board of the Maryville Farmer’s Market, Seed Savers Exchange International,and not to mention our peers and colleagues here at RT and around the country. We are working on a fallfundraiser dinner to showcase some of the produce grown in the Garden. There will be more info on this asthe time comes closer. With a bit of work and a little sunny weather, we believe that the Ruby Tuesday Chef’sGarden will achieve its goals and help to make a difference in the lives of the children in the communities thatwe share.We look forward to your support,The RT Culinary Team

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