These restaurants feed on fresh, locally sourced ingredients

In order to provide their customers with the freshest, tastiest and healthiest dishes available, the sustainably conscious chefs harvest from their on-site gardens or look to local growers as their main source of food supply. This practice of using locally sourced ingredients results in a three-pronged win-win scenario for the chef, the consumer and the local economy. Chefs have the opportunity to incorporate the freshest foods into their recipes, while helping the local economy thrive, and consumers benefit by enjoying delicious meals that can only be enjoyed with locally produced foods.

Woodloch Lodge, a luxury spa destination for nutrition-conscious travelers, embodies the culinary philosophy that food not only fuels bodies, but ignites passions and nurtures spirits. Nestled in the pristine Pocono Mountains, the Lodge believes that food that’s good for you can also be creative, artfully presented and graciously served. Executive Chef Josh Tomson and his talented team of tree restaurant hand select naturally raised meats and fish as well as locally grown organic vegetables. With three vegetable gardens on the property, guests can rest assured that fresh, natural flavors are showcased.

“I love being outdoors, including spending time in the garden,” says Tomson. “One of my favorite activities is gathering and wild crafts. Picking ramps, wild vegetables and mushrooms is one of my great interests. After years of developing innovative recipes that demonstrate that food can be used for healing, beauty, energy, and nourishment, the Lodge’s food and nutrition experts have released a cookbook, “Feed with nature.” Tomson says, “Most of the recipes in the book are health-inspired, like most of the dishes at our resort. We try to find ways to cut calories without sacrificing quality.

parent rate, a Finger Lakes dining experience in Geneva, New York, is about connections, not just in the community, but on the plates as well. Susie Atvell, owner and operator, explains, “Connecting through food is very important and we think about it every day. Whether it’s through a combination of ingredients, wine pairings, supporting our local producers or the people we meet along the way. We love it when our farmers or winemakers show up at our back door to make a delivery. Local ingredients are always on the menu and our specials reflect what’s in season. We partner with a variety of local farms in the area and take the time to source each of our ingredients.

She adds, “We have been committed to using local and seasonal ingredients from the start. We think it’s important to connect with our region and support the community by offering local food and drink at our restaurant. It’s important to honor our sense of place and reflect the flavors of the region through our menu. Our customers notice these details in our dishes and through our employees who are passionate about what they serve. It’s more interesting for us if we can tell the story of where your food comes from. Our Executive Chef, Max Spittler, believes in cooking from scratch and everything is homemade.

Led by Chef Steve McHugh, Landrace, San Antonio, Texas, opened under the radar at Thompson San Antonio–Riverwalk in 2021, against all odds. A concept several years in the making, Landrace is McHugh’s ode to Texas produce, farmers and growers. “Landrace” refers to an ancestral strain of plant or animal race that has been cultivated and left unchanged. McHugh’s new concept is guided by his fascination with ingredients, his deep appreciation for farmers and producers of Texas heritage, and his belief that something tastes best when prepared and served close to where it was made. been cultivated. With Landrace, McHugh extends his culinary wings beyond diving deep into the charcuterie of his first restaurant, Healedwhere dishes such as barbecued oysters with charred lemon, canoe-cut bone marrow, and Berkshire pork chop with chipotle-lime compound butter are prepared.

Union Tavern, located at Hotel Bobby, Nashville, Tennessee is an all-new restaurant that celebrates local farms and ingredients in a big way, with a majority of local farms and suppliers gracing the menu. Some of them include Bear Creek Farm Tennessee. There’s a Bear Creek Farm Steak of the Week on the menu, as well as a Bear Creek Farm Pork Belly with smoked apple butter, carrot and scallion salad with cilantro-lime dressing. A Greener Root Salad includes a Nashville Mix of Greener Roots, Honey Crisp Apple, Manchego, Almonds, and Chardonnay Dressing.

BodyVacation, Saint Lucia marries Western knowledge with holistic practices. Ideal for health-conscious travelers who prioritize nutritious and sustainable meals, the resort offers an I-TAL farm-to-table dining experience that will delight both body and soul. Located in a treehouse surrounded by lush jungle, the restaurant is inspired by the Jamaican Rastafarian movement, “ital” referring to the plant-based diet believed to improve energy, while deepening one’s connection to the universe. The unique concept includes an introduction to Rastafarian culture as well as an informative tour of the property’s organic garden where Rastafarian farmers and chefs will teach guests about organic farming. Guests will also learn about the health benefits associated with certain products and herbs, and how to incorporate them into a meal. Guests will delve into the garden and learn how to prepare and cook a nutritious and sustainable meal, such as a delicious coconut pesto chutney with grated papaya, coconut milk, chili pepper, spring onion, ginger and Garlic.

About James Almanza

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