« Back to article: Texas boutique hotel Inn at Dos Brisas takes organic farm-to-table dining to new level

Chefs in the garden at Inn at Dos Brisas
The Inn at Dos Brisas has doubled its organic farm to 42 acres. Photo courtesy of Inn at Dos Brisas
Purple cauliflower at Inn at Dos Brisas
The produce grown onsite is used in the garden-centric menu. Photo courtesy of Inn at Dos Brisas
Chef Zachary Ladwig at Inn at Dos Brisas
Executive chef Zachary Ladwig is in charge of the award-winning restaurant. Photo courtesy of Inn at Dos Brisas
Watermelon growing at Inn at Dos Brisas
The inn grows nearly 400 varieties of fruits, vegetables and herbs. Photo courtesy of Inn at Dos Brisas
Greenhouse at Inn at Dos Brisas
The inn's 7,000-square-foot greenhouse. Photo courtesy of Inn at Dos Brisas
Tomatoes at the Inn at Dos Brisas
Many of the varieties grown, like these tomatoes, are heirloom. Photo courtesy of Inn at Dos Brisas
Cooking class at Inn at Dos Brisas
Chef Zachary Ladwig (middle) also leads cooking classes at the Inn at Dos Brisas. Photo courtesy of Inn at Dos Brisas