Even the most beautifully plated chefs’ creations need something to add that wow factor — something that makes the entrée really impress you as it is set down on the table.
Enter Brickhouse Growers in Orem. The business was founded in 2018 and provides conveniently delivered edible microgreens to local chefs, caterers and home cooks. Locally grown and delivered products mean more consistent quality, longer shelf lives, products that can be made available year-round and, of course, personal relationships between chefs and producers.
How it Began
Brickhouse Growers owner Michael Braman tells the story of how he began producing microgreens:
“I was working at a resort in the valley, and I got really excited about localized urban agriculture and small-scale farming, leading to building more resilient communities. I heard about something called microgreens, and I thought that would be a cool thing to grow in the first year. I decided to try growing microgreens and field produce all at the same time in the first year. I noticed the demand for my microgreen product far outpaced demand for the greens that I was growing in my backyard.”
Four years later, Brickhouse Growers products are elevating the dining experience in many of Park City’s finest restaurants and hotels, including Yuki Yama, 350 Main and the Washington School House Hotel. Featured products include amaranth, basil, chervil, corn shoots, pea tendrils, mustard greens and — everyone’s favorite — edible flowers.
Chef’s Take
Local chefs appreciate the high quality, good communication, ease and convenience of using Brickhouse Growers. Additionally, having a consistent product throughout the four seasons means chefs can offer their diners the same experience year-round.
“Many hotels and restaurants in Park City have their busiest season in the winter. People are coming from all over the world to go skiing, and I hated the idea of only having a spring, summer and fall product offering,” Braman says. “How do we grow all year round? Microgreens just made sense. I could grow indoors and have a very consistent product week in and week out. And the chefs resonated with that. This will be our sixth year and our main target market has been high-end hotels and restaurants, as well as caterers and private chefs. Recently, we have started breaking into the retail market as well: our products are hitting the shelves of local grocery stores, such as Harmons, Sprouts, Good Earth and Redmond Farms.”
Quality Over Quantity
Freshness is key. There is an extremely limited time frame from when the microgreens are picked from the vine to when they are hand-delivered to the chefs’ kitchens or to retail outlets where they can be purchased by individuals.
“We also grow varieties that may be a little more difficult to grow, harvesting after 25 or 30 days rather than just 10. Chefs may get bored with the typical radish and sunflower shoots — they want stuff that pops on the plate and has a unique flavor profile,” says Braman, adding: “We focus on product quality — letting the products grow for a little longer and get a little bit larger (paradoxical for microgreens!), rather than trying to produce as much as possible as quickly as possible. That way, the greens are able to maintain a better shelf life.”
The future of Brickhouse Growers? “As a company, we are best suited to be able to solve some of the problems that chefs and retailers face,” Braman says. “That’s the most rewarding part of the job.”
