Up to 40 different varieties of heirloom tomatoes (right), many of which were rescued from extinction by seed savers such as master gardener John Coykendall, present an incredible range of tomato flavors.
Butcher Michael Sullivan uses old-world methods to prepare charcuterie — including dry-cured sopressata, finocchiona, and salume toscano — ensuring that unused cuts of meat from the restaurant are not wasted.
Executive chef Joseph Lenn (top), a Tennessee native, draws on his Southern roots and the farm’s bounty to create dishes such as wood-grilled squab with butternut squash, faro, and cippolini onions.
Fall Harvest Dinners are hosted on the weekends at the Yallarhammer Pavilion, where diners can sample freshly caught trout and amazing seasonal produce.
More shining examples of farm-fresh cuisine from around the world.
John Campbell’s new Gate-to-Plate local Shire Menu sources all seasonal produce from within a 70-mile radius of the hotel grounds. Using local ingredients also reflects the hotel’s environmental policies, while benefiting rural economies. coworthpark.com
Bretton Woods, New Hampshire
The Omni Mount Washington Resort
A recent $60 million expansion and renovation included a redesign of the property’s dining venues, which serve dishes made with fresh regional ingredients such as gourmet maple syrup, Vermont artisanal cheeses, and New England seafood. Plan a Golden Sash dinner and work with the chefs to select flavors for a personalized five- or seven-course menu paired with your favorite wines. omnimountwashingtonresort.com
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 working ranch and farm with dairy cattle, pigs, goats, chickens, and trout fishing. A greenhouse and outdoor garden provide fresh vegetables for the Cordon Bleu-trained chef, who will prepare your special requests. haciendasantaines.com
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 prepare a tasting menu of traditional Indian dishes. amanresorts.com
St. John, U.S. Virgin Islands
Caneel Bay, A Rosewood Resort
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 La Puerta
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
Hotel Madeline Telluride and Inn at Lost Creek
Local culinary director Jake Linzinmeir developed a distinct Rocky Mountain 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 created in-house. hotelmadelinetelluride.com; innatlostcreek.com
Treasure Beach, Jamaica
Monthly farm dinners organized with Liz Solms, an accomplished chef and sustainable agriculture expert, support Jamaica’s independent farmers and fishermen by serving savory dishes prepared with
seasonal organic ingredients cooked tableside. jakeshotel.com
White Sulphur Springs, West Virginia
In addition to a 40-acre vegetable garden, the hotel has a cattle farm that supplies the restaurants with meat. greenbrier.com