"Our goal for the Golden Oak vegetable garden development project is to bring only the freshest ingredients into the restaurant all while educating residents about the hands-on, daily agricultural process," Gonsalves said. Markham's Sous Chef Michael Gonsalves recently created a succulent sample of Roots, Hay Smoked Carrot, Charred Salsify, Sweet Potato Tortellini and Vine Pistou, and Cherry that exemplified the superior flavor that comes with using fresh, house grown ingredients straight from the Summerhouse garden. This is just what the staff at Summerhouse does on a regular basis in offering residents a true farm-to-table feast. Juicy oranges plucked right off the tree, luscious blueberries bursting from the bush, aromatic basil, thyme and oregano delighting the senses and ready to season dinner. Imagine strolling through the garden to pick the freshest, most aromatic herbs and mouth-watering vegetables and fruits to use in the kitchen.
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