Here's something you might be interested in.
Here's another straight from the press release, but from one of my favorite restaurants. It really sounds like fun:
Mistral at Loews Coronado Bay Resort Continues its Popular “On the Farm” Dining Series
Hands-On Farm Encounter Offers Educational Experience
SAN DIEGO (August 31, 2010) – Inspired by a time when food was sustainably grown on a farm and expertly prepared in a farmhouse’s kitchen, Mistral at Loews Coronado Bay Resort celebrates farm-to-table cuisine with an On the Farm dining encounter. The hands-on lunch series allows diners to connect with growing, cooking and eating food in a whole new way while sitting down to a three-course meal in the middle of Suzie’s Organic Farm.
“There is nothing like cooking with ingredients just moments after they’ve been pulled from the ground,” said Loews Hotels’ Corporate Chef and Master French Chef Marc Ehrler. “We’re thrilled to partner with Suzie’s Farm to offer real food for real people in the most traditional way.”
Mistral’s first sold-out event took place on August 14. The series continues on September 25 from 11 a.m. to 3 p.m. at Suzie’s Farm. The lunch will begin with tray passed hors d’oeuvres, farm-inspired cocktails and an interactive mixology lesson. Then, diners will sit down to a three-course meal prepared in a makeshift kitchen by Chef Ehrler and Mistral Chef de Cuisine Patrick Ponsaty. The menu will highlight fruits and vegetables picked that morning. Each course will be expertly paired with an organic wine from Bonterra Vineyards.
After lunch, guests will join Suzie’s Farm owners and operators, Robin Taylor and Lucila De Alejandro, for a guided farm tour. Spread across 60 acres, Suzie’s Farm is home to more than 100 varieties of vegetables, fruits and herbs, including heirloom romensco zucchini, poona kheera cucumber, sage flower, okra and melon flowers. As guests explore, they will learn more about farm’s permaculture, sustainable and organic farming techniques. They will also harvest a bag of fruits and vegetables to take home with them.
“On the Farm” takes place on Saturday, September 25, from 11 a.m. to 3 p.m. at Suzie’s Farm. The cost is $75 a person, plus tax and gratuity. Reservations are required and can be made by contacting Mistral’s manager and maitre d’hotel, Paul Goldstine, at 619-424-4476 or [email protected]. Space is limited to 24 diners. For more information, please visit Mistral’s Web site at www.dineatmistral.com.
Here's another straight from the press release, but from one of my favorite restaurants. It really sounds like fun:
Mistral at Loews Coronado Bay Resort Continues its Popular “On the Farm” Dining Series
Hands-On Farm Encounter Offers Educational Experience
SAN DIEGO (August 31, 2010) – Inspired by a time when food was sustainably grown on a farm and expertly prepared in a farmhouse’s kitchen, Mistral at Loews Coronado Bay Resort celebrates farm-to-table cuisine with an On the Farm dining encounter. The hands-on lunch series allows diners to connect with growing, cooking and eating food in a whole new way while sitting down to a three-course meal in the middle of Suzie’s Organic Farm.
“There is nothing like cooking with ingredients just moments after they’ve been pulled from the ground,” said Loews Hotels’ Corporate Chef and Master French Chef Marc Ehrler. “We’re thrilled to partner with Suzie’s Farm to offer real food for real people in the most traditional way.”
Mistral’s first sold-out event took place on August 14. The series continues on September 25 from 11 a.m. to 3 p.m. at Suzie’s Farm. The lunch will begin with tray passed hors d’oeuvres, farm-inspired cocktails and an interactive mixology lesson. Then, diners will sit down to a three-course meal prepared in a makeshift kitchen by Chef Ehrler and Mistral Chef de Cuisine Patrick Ponsaty. The menu will highlight fruits and vegetables picked that morning. Each course will be expertly paired with an organic wine from Bonterra Vineyards.
After lunch, guests will join Suzie’s Farm owners and operators, Robin Taylor and Lucila De Alejandro, for a guided farm tour. Spread across 60 acres, Suzie’s Farm is home to more than 100 varieties of vegetables, fruits and herbs, including heirloom romensco zucchini, poona kheera cucumber, sage flower, okra and melon flowers. As guests explore, they will learn more about farm’s permaculture, sustainable and organic farming techniques. They will also harvest a bag of fruits and vegetables to take home with them.
“On the Farm” takes place on Saturday, September 25, from 11 a.m. to 3 p.m. at Suzie’s Farm. The cost is $75 a person, plus tax and gratuity. Reservations are required and can be made by contacting Mistral’s manager and maitre d’hotel, Paul Goldstine, at 619-424-4476 or [email protected]. Space is limited to 24 diners. For more information, please visit Mistral’s Web site at www.dineatmistral.com.