From Farm to Fork

From Farm to Fork

Farm fresh, isn’t something we take lightly here at the Portola Hotel & Spa. In fact, we take that phrase quite literally! From our restaurant menus at Jacks Monterey, The Club Room and Peter B’s Brewpub to our extensive catering department, Executive Chef Danny Abbruzzese works directly with local farms, sourcing the freshest and best produce available in our Tri County region – primarily within less than a 60-mile radius. Whether touring local farms, working directly with growers and even owner/operators, Chef is proud and committed to supporting a wide range of local farms.

Take a look at some of our signature dishes, highlighting the best and freshest local produce – from farm to fork!

 

Rodini Farms Brussel Sprouts  with chestnuts and bacon (Grown in Santa Cruz, Ca)

 

The Mighty Caesar with Coke Farm romaine, croutons, parmesan and a classic Caesar dressing (Grown in Hollister, Ca)

 

Primavera Little Gem Lettuces from Primavera Farm with Cara Cara oranges, endive, hazelnuts, Pt. Reyes blue cheese and a sherry vinaigrette (Grown in San Juan Batista, Ca)

Yukon Gold Potato Gnocchi with Pacific Coast wild mushrooms (Grown in Monterey Bay, Ca)

Porcini Mushrooms from Anthony Catania (Grown in Pebble Beach, Ca)

Hamachi Crudo with yellow tail tuna, pickled alba mushrooms, serra chili vinaigrette and Coke Farm’s watermelon radishes (Grown in Hollister, CA)

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