Here’s a photo that our amazing Executive Chef Stephen Pynn recently shared, of a morning’s yield about to become an evening’s masterpiece. My guess is he used these for his Braised Beef Shortrib, which incorporates potato puree and glazed carrots (and is delicious, by the way), but I’m not the expert. What I do know is that we’re having a lot of fun as we work in our greenhouses towards becoming a farm-to-table restaurant – and some mighty tasty meals in the process. Remember that our multicourse gourmet dinner is included in our fall packages this year, and find our complete menu here.
Luxury getaways to the ocean's edge