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celebratedliving.com
FALL 2011
Ascot, England
COWORTH PARK
John Campbell’s newGate-to-Plate local
ShireMenu sources all seasonal produce
fromwithin a 70-mile radius of the
hotel grounds. Using local ingredients
also reflects the hotel’s environmental
policies, while benefiting rural economies.
coworthpark.com
BrettonWoods, NewHampshire
THE OMNI MOUNTWASHINGTONRESORT
A recent $60million expansion and
renovation included a redesign of the
property’s dining venues, which serve
dishes made with fresh regional ingre-
dients such as gourmet maple syrup,
Vermont artisanal cheeses, and New Eng-
land seafood. Plan a Golden Sash dinner
andwork with the chefs to select flavors
for a personalized five- or seven-course
menu pairedwith your favorite wines.
omnimountwashingtonresort.com
Capri, Italy
HOTEL CAESAR AUGUSTUS
Executive chef Giuseppe Resta visits
the hotel’s organic gardens each day to
develop dishes utilizing fresh vegetables,
herbs, spices, and fruits. Perched upon a
cliff overlooking the Bay of Naples, the
hotel’s restaurant, La Terrazza di Lucullo,
focuses on local ingredients such as
fresh fish. caesar-augustus.com
Cartago, Costa Rica
HACIENDA SANTA INÉS
Set on 300 acres 6,000 feet above Costa
Rica’s old capital, the Hacienda opened
last winter as the centerpiece of a work-
ing ranch and farmwith dairy cattle,
pigs, goats, chickens, and trout fishing.
A greenhouse and outdoor garden
provide fresh vegetables for the Cordon
Bleu-trained chef, whowill prepare your
special requests. haciendasantaines.com
Irvington, Virginia
TIDES INN
In addition to fresh Chesapeake Bay
seafood, executive chef TV Flynn uses
an abundance of local produce to
create seasonal menus for his new
Cuisine of the Season dining series
offered until December 2. tidesinn.com
Ranthambore, Rajasthan, India
AMANRESORTS’ AMAN-I-KHÁS
, a tented
camp near the Ranthambore National
Park, and
AMANBAGH
, in the foothills of
the Aravalli Hills, cultivate on-site herb
and vegetable gardens to offer guests
organic produce, which is used to pre-
pare a tastingmenu of traditional Indian
dishes. amanresorts.com
St. John, U.S. Virgin Islands
CANEEL BAY, A ROSEWOODRESORT
The property’s on-site beekeeper harvests
organic honey, which executive chef
Anthony Dawodu uses as the prime
ingredient in a variety of Caribbean
dishes. caneelbay.com
Tecate, Baja California, Mexico
RANCHO LAPUERTA
A six-acre organic farm serves the
culinary needs of the resort’s kitchens,
while the Fundacion La Puerta offers an
educational agricultural resource for area
residents. rancholapuerta.com
Telluride, Colorado
HOTELMADELINE TELLURIDE AND
INN AT LOST CREEK
Local culinary director Jake Linzinmeir
developed a distinct RockyMountain
farm-to-table concept with beef that is
dry-aged on the premises, homemade
local cheeses, and specialty preserves and
condiments including several types of
mustard, pickles, relishes, and salts cre-
ated in-house. hotelmadelinetelluride.
com; innatlostcreek.com
Treasure Beach, Jamaica
JAKESHOTEL
Monthly farm dinners organizedwith Liz
Solms, an accomplished chef and sustain-
able agriculture expert, support Jamaica’s
independent farmers and fishermen by
serving savory dishes preparedwith
seasonal organic ingredients cooked
tableside. jakeshotel.com
WhiteSulphur Springs,WestVirginia
THE GREENBRIER
In addition to a 40-acre vegetable
garden, the hotel has a cattle farm that
supplies the restaurants withmeat.
greenbrier.com
CULTIVATED TASTES
More shining examples of farm-fresh cuisine from around the world.
