, doesn’t only talk the talk, he walks the walk. Committed to incorporating as many locally sourced and sustainable ingredients as possibly in his menu development at the Portola Hotel & Spa’s two onsite restaurants, Peter B’s Brewpub and Jacks Restaurant & Lounge, Chef Giles is definitely making it happen.
I was recently invited for an afternoon tasting of some of the season’s newest menu items and was in awe of the detail not only taken with the presentation, but in the preparation. One of my favorite parts of the tasting was learning about how the ingredients were selected and sourced. Even more impressive, was that some of the ingredients were created, on site, in particular Peter B’s own Craft Beer. Amazing to drink, but even more impressive to have as an ingredient in an entrée and even dessert!
One of the stand-out dishes we were served included a mouth-watering, fall off the bone, U.S. domestic lamb shank. Seared and braised in Peter B’s own Stout Resistance Ale (brewed on-site by Brewmaster, Kevin Clark) with aromatic vegetables, cinnamon and orange zest, this entrée is served over herb whipped potatoes and roasted, local Castroville Brussel sprouts then dusted with parmesano reggiano.
If that wasn’t amazing by itself, dessert was then served – drumroll please…house made Stout Resistance vanilla bean ice cream! A collaboration with local creamery, KaiLee Creamery, this dessert was not only delicious, but memorable. Served with fresh strawberries and crispy barrel-aged coconut, this creamy treat should definitely be added to one’s culinary bucket list!
So, I invite all to sip, savor and share the next time you have the chance to visit the Portola Hotel & Spa!