What's for dinner?
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Syrendell Summer Retreat 2016 at Park Winters is excited to serve up not one, but six meals prepared by Chef Scott Ostrander! His hyper-local farm to fork philosophy:
“Farm to fork to me is really about utilizing farms and everything they have to offer. If it is tomatoes, that’s fine, but if its tomatoes, apricots, basil, spinach…even better. There is a comfort in knowing that the food you are eating came from just one place. Hopefully not to far away.” Dinner, Monday Sweet Corn Veloute (Soup) Half Roasted Chicken, Panzanella Salad, Cherry Tomatoes, Confit Garlic & Shallots, Basil Vinaigrette Dark Chocolate Cake w/ Caramelia Chocolate Mousse, Strawberries Breakfast, Tuesday Buttermilk Pancakes, Whipped Chantilly Cream, Raspberry Preserves, Maple Syrup Bloomsdale Spinach, Caramelized Onion & Ricotta Omelet w/ Potato Hash & Baby Greens Salad Golden Raisin Muffins Lunch, Tuesday Heirloom Tomato Salad, Fresh Mozzarella, Basil, Red Onions, Balsamic Vinaigrette Stirfry Noodles w/ Chicken, Bell Peppers, Carrots, Celery, Scallions, Cashews Assorted Cookies Dinner, Tuesday Caprese Salad, Heirloom Cherry Tomatoes, Fresh Mozzarella, Basil, Red Onion, Balsamic Vinaigrette Maine Lobster, Sweet Corn Soubise, Fennel, Nasturtiums, Basil Oil Carrot Cake Parfait, Salted Caramel, Whipped Chantilly Cream, Candied Walnuts Breakfast, Wednesday Sweet Corn & Roasted Pepper Frittata w/ Sausage, Gravy and Biscuits Vanilla Yogurt & Granola Parfait Lemon Scones Lunch, Wednesday Caesar Salad, Parmesan Reggiano, Brioche Croutons, Shaved Radish Caprese Sandwich, Heirloom Tomatoes, Fresh Mozzarella, Basil Aioli, Avocado, Bacon, Focaccia Bread Assorted Cookies Buon Appetit! Chef Scott and Park Winters were recently applauded for offering farm-to-table fine dining in a recent article by the Sacramento Bee! |