Rivertown Inn is going green. Owners Jeff and Julie Anderson have made going green and offering organic foods and products a priority at the Inn. Gardener Shari Pope’s green thumb will help Rivertown Inn with the transition. We are extending our organic gardening from the small selection organic herbs used by Chef Ray Wyatt for cooking and garnishing our breakfasts and monthly wine dinners to a larger garden with four types of heirloom tomatoes and everything from mint, lavender, and rosemary to chives, tarragon, and curry. All of which will be organically grown right here on our property and served to our guests.
Among the four types of tomatoes will be grape tomatoes, perfect for our guests to pick and eat right off the vine. We will also have planters and urns on our patio full off herbs such as mint and lemon verbena for guests to pick and flavor the ice tea Rivertown Inn makes fresh daily to create their own signature tea. Chef Ray Wyatt is also working together with the owners and our distributors to find the freshest seasonal and organically grown ingredients available for our daily breakfast and monthly wine dinners and cooking classes.
Innkeeper Mary Dieter, with the help of housekeeper Sandy Persico, is researching to find the best Eco friendly cleaning products to help make our rooms as luxurious as possible, while still having as little negative impact on the environment as possible. We also offer Molton Brown bath products and amenities. Molton Brown strives to offer as many naturally derived ingredients as possible, sourced from sustainable sources around the world.
Rivertown Inn is an investment in our values, our heritage, our neighborhood and this historic community. The staff of Rivertown Inn is dedicated to preserving our history as well as providing for our future and the future of the community through their daily practices here at the Inn.