Farm to Table Dining
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Summer may be winding down, but its bounty keeps on giving, as evidenced by seasonally driven hotel restaurants, where a bumper crop’s-worth of produce informs eats.

At Jsix—a updated American adjacent to Solamar in San Diego—the busy open kitchen turns out a salad of organic field greens with sweet, candied walnuts, juicy black grapes, hemp seed and aged cheddar swathed in walnut verjus dressing; pan-roasted sweetbreads with tarragon-laced blackberry salad, offset by tarragon crème fraîche; and sweet corn ravioli with melted leeks and maitake mushrooms, finished with frizzles of fried basil and a whirl of her-infused oil.

Meanwhile, at 1500 Ocean in California’s Hotel del Coronado, farm-to-table takes the form of a burrata ‘Caprese’ with heirloom tomatoes, coppa and basil; crisp-skinned salmon with bold puttanesca sauce; and duck breast paired with strawberries, spaetzle, chicory and tarragon.

A jaunt to the East Coast means fresh-plucked fare as well, including at the Bristol Lounge at Four Seasons Hotel Boston. There, you can expect broasted chicken with stewed, Catalan-style chickpeas, preserved lemons, Vermont goat cheese and parsley with broken tomato vinaigrette is order of the day.

Make your way to John J. Jeffries in the Lancaster Arts Hotel in Lancaster, Pennsylvania, though, and it’s a stack of fried green tomatoes, layered with fresh goat mozzerella, roasted garlic-walnut pesto and tomato-cucumber relish, that you’ll get.

Of course, Middle America is hardly immune. Look no further than the Park Hyatt Chicago for proof. Its NoMi Kitchen and companion garden lounge tempts with the likes of summery carrot agnolotti with brown butter streusel and fromage blanc.

Tagged: Foodie vacations


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