Chef Ron Abell ventures outside to meander through kale, sweet peppers and parsley, always on the hunt for a new seasonal dish. Immersed in a garden that produces around 6,000 pounds of produce and herbs annually, Abell juggles the freshness of his choices with an ever-changing menu inside his dining experience. But this garden isn’t only for fine-dining, instead giving the Aramark senior executive chef at Fenway Park in Boston options for concessions and premium spaces just 200 fee...

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